FOCACCIA AL POMODORO in teglia BASSA E CROCCANTE - con metodo senza impastare

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more convenient, and thyme is a cost-effective herb alternative.

cherry tomatoes

🥗Healthier: sun-dried tomatoes

💰Cheaper: canned tomatoes

Sun-dried tomatoes provide intense flavor, while canned tomatoes are budget-friendly.

Mix 600 g of type 1 flour and 4 g of dehydrated brewer's yeast with a fork to distribute the yeast in the flour.

Add 450 ml of water at room temperature and mix with a fork until there is no more flour on the bottom.

Add 15 g of sugar and 15 g of salt, then mix again with a fork.

Add 30 g of extra virgin olive oil and mix until combined.

Cover the bowl with cling film and let it rest for 30 minutes.

Perform the first round of folds to help the dough become smoother, then let it rest for another 30 minutes.

Perform the second round of folds, then let it rest for another 30 minutes.

Perform the third and final round of folds, then let the volume double, which will take about 2 hours.

Crush 400 g of tomatoes with a fork, leaving them in small pieces.

Transfer the dough to a greased baking tray and roll it out using your fingers.

Let the dough rest for 15 minutes.

Spread the crushed tomatoes evenly over the entire pizza dough.

Cook in a preheated static oven at 200°C for about 25-30 minutes.

Remove from the oven when it is golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens