FOCACCIA CON POMODORINI TIPO QUELLA BARESE | FoodVlogger

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable.

Dissolve 8 grams of yeast in 1.5 liters of room temperature water.

Gradually add 1 kg of all-purpose flour using a fork.

After the first kg of flour, add 1 kg of Manitoba flour.

Add 40 grams of extra virgin olive oil and 40 grams of salt.

Knead the dough by hand for 10 minutes.

Let the dough rest covered for 10 minutes.

Add 2 teaspoons of sugar and knead for another 10 minutes.

Cover the dough and let it rise for 16-17 hours at room temperature.

Transfer the dough to an oiled baking sheet and stretch it out gently.

Let it rise for another 6-7 hours in the baking sheet covered with a cloth.

Slice cherry tomatoes and arrange them on top of the dough.

Sprinkle with sea salt and drizzle with extra virgin olive oil.

Preheat the oven to 200°C (about 392°F).

Bake for 30-35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens