This Lievito Madre tomato focaccia is an Italian bread that’s naturally leavened with a pasta madre sourdough starter which provides it a crisp crust, open crumb and tangy taste! It’s topped with cherry tomatoes, olive oil and oregano for the proper complement to any meal.
This Lievito Madre tomato focaccia is my newest obsession! It’s a model of my lievito madre sourdough focaccia and one other approach to make use of a lievito madre sourdough starter.
Utilizing sourdough stater to make Italian focaccia bread provides it such depth of taste! It provides a barely tangy taste and offers the bread an open, ethereal texture whereas nonetheless retaining every little thing we love about this Italian bread – the golden crust that’s salty, oily and crunchy.
Why I Love This Recipe
- For those who want a lievito madre recipe, it is a nice inexperienced persons recipe for focaccia ai Pomodorini con pasta madre. Use your mixer to knead the dough then let it rise hands-free!
- This open crumb focaccia with pasta madre takes time to rise however the course of makes it extra flavorful, digestible and fragrant! Topping it with tomato and herbs provides to the style.
Ingredient Notes
- Bread flour: Bread flour, or 0 flour, is greatest because it has a better gluten content material. This stronger gluten protein helps create construction within the bread.
- Lievito madre starter: The sourdough starter should be lively, that means it has been fed lately.
- Lukewarm water: Water hydrates the dough as flour is added.
- Milk: I like to recommend 2% or complete milk because it provides extra wealthy taste to the dough.
- Honey: This sugar helps feed the pure yeast.
- Salt: An necessary a part of focaccia because it helps give this Italian bread its distinct taste.
- Cherry tomatoes: I like to make use of cherry tomatoes or grape tomatoes as a result of they style nice 12 months spherical and are much less watery however any kind of tomato will work together with heirlooms.
- Olive oil: Use an additional virgin olive oil you want as that is important to the flavour and texture of the focaccia bread.
- Oregano: I like oregano on this variation however different dried herbs like rosemary or thyme would even be scrumptious.
making ready the starter
- In case you are utilizing a refrigerated starter, take away it from the fridge and produce it to room temperature for 1-2 hours.
- Take away the highest layer of the dough (the drier half), weigh the dough and add sufficient water to equal half the load of the dough. Add 105 grams of flour for each 100 grams of the load of the starter. Stir till mixed after which transfer a flippantly floured floor and knead till sticky but compact.
- Divide dough into two. Place the quantity wanted for this recipe right into a clear bowl to let rise for 3-4 hours so it is able to use and the remaining dough then add to a clear jar, let rise for an hour at room temperature then refrigerate.
How one can Make Lievito Madre Tomato Focaccia
Within the bowl of a stand mixer fitted with flat beaters add water, room temperature milk and the lively lievito madre.
Beat to mix for a few minutes, then add flour and mix, cowl with plastic wrap and let relaxation.
Add the remaining flour and water, knead with the dough hook. Add the salt and knead once more.
Switch the dough to the ready pan and gently make indentations with fingers within the dough, cowl loosely and let rise in a draft free heat space till doubled in bulk.
Minimize tomatoes in half and place them reduce facet down on high of the risen focaccia. Drizzle generously with olive oil and sprinkle with oregano. Bake till golden brown and baked by way of. Let cool for five minutes, reduce and serve.
Baking Suggestions and Variations
- Moist arms: To interrupt your lievito madre starter into items moist your arms earlier than dealing with the starter.
- Preheated oven: A preheated oven is essential to the success of this tomato focaccia made with lievito madre sourdough starter. It permits the dough to get a lift and rise.
- Dimpling the dough: Intention for a mild therapeutic massage versus a tiny fingertip dimpling or dribbling. Actually dimpling the dough is essential in re-distributing the ethereal fuel cells within the dough for an ethereal focaccia.
- Create steam within the oven: This can result in a lievito madre tomato focaccia with the most effective crackly crust! You’ll be able to both shortly spray the dough with water earlier than inserting it within the oven or add a very popular cup of water to a pan on the underside shelf of the oven then shortly shut the oven door.
- Metric system: It’s greatest to make use of the metric system once you work with lievito madre. A kitchen scale is useful with any sourdough recipe!
- Play across the toppings: Make focaccia pugliese by including black olives or add sun-dried tomatoes, skinny sliced potatoes or onions.
Extra Lievito Madre Recipes
I’ve to say I like experimenting and making new recipes with my lievito madre and I hope you take pleasure in this Tomato Focaccia as a lot as I did! Buon Appetito.
- 175 grams water (lukewarm)
- 50 grams milk (2% or complete milk luke heat)
- 75 grams lievito madre lively (damaged in items)
- 300 grams bread or 0 flour
- 1 teaspoon honey
- ¾ teaspoon salt
EXTRAS
- 10-12 cherry or grape tomatoes
- 2-3 tablespoons olive oil
- 1 teaspoon oregano
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Within the mixing bowl add 100 grams of water, all of the milk and the lievito madre with the flat beaters beat to mix a few minutes, then add ½ the flour and mix, cowl with plastic wrap and let relaxation one hour.
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Add the remaining flour and water, knead with the dough hook for 10 minutes on pace #1, then improve the pace to #2 and proceed for five minutes extra. Add the salt and knead for 3 minutes extra.
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Grease an 8 or 9 inch / 20 or 23 cm sq. cake pan with olive oil. Switch the dough to the pan and gently make indentations along with your fingers within the dough, cowl and let rise in a draft free heat space for 10-12 hours or till doubled in bulk.
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Pre-heat oven to 410F/220C.
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Minimize the tomatoes in half and place them reduce facet down on high of the risen focaccia. Drizzle with olive oil and sprinkle with oregano. Bake for quarter-hour then decrease the oven to 350F/180C and proceed to bake for about 20-Half-hour. Let cool 5 minutes, reduce and serve. Get pleasure from!
It’s greatest to make use of the load system (metric) once you work with lievito madre to get the very best outcomes.
How one can retailer the Tomato Focaccia
Whereas this lievito madre tomato focaccia recipe is greatest served recent and heat, you may retailer it for a couple of days.
- Retailer: Retailer leftover tomato focaccia in an hermetic bag at room temperature as much as two days and heat within the microwave or oven.
- Freeze: Cool fully then wrap tightly in plastic wrap then in foil. Freeze for as much as a month. Thaw at room temperature then refresh within the oven at 325°F for about 5 minutes.
Energy: 374kcal | Carbohydrates: 65g | Protein: 9g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Ldl cholesterol: 2mg | Sodium: 450mg | Potassium: 199mg | Fiber: 3g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 4mg | Phosphorus: 106mg
