by A.J. Coltrane
I’ve read about a Roman bread that has tomato “painted” into the surface. (Thanks for the perfect word to describe it, Kurt.) I spent a little time looking for a picture of what I’m visualizing… I don’t know that I’ve found a “right” picture. Most of the recipes seem to include a tomato puree and/or paste within the dough. Some rub a finished bread with a cut tomato after it comes out of the oven, which I’m thinking is what I had in mind when starting this bread:
The bloody end result was based around what’s become my default focaccia recipe: 300g AP Flour, 300g Bread Flour, 420g water, 36g olive oil, 14g kosher salt. (That’s 70% hydration, 6% oil, and 2.33% salt by weight.) This time I omitted the honey, reduced the instant yeast to 3/8 teaspoon, and allowed for a 18 hour rise.
Note that it’s the same rise time, and ratio of yeast as goes into the No Knead Bread — the No Knead Bread uses 400g flour and 1/4 teaspoon of yeast.
The Tigerella tomato sauce was simmered with three smashed cloves of garlic and two thai bird chilis until fairly thick but still “drizzleable”. (We’d recently been to a cooking class where the chef used a little bit of heat to “focus” things. I think that it worked — there was just a faint hint of heat at the finish.)
The Rest Of The Recipe:
1. Combine dough ingredients, mix on low speed for 10 minutes, and let rise 18 hours.
2. Transfer the dough to a lightly oiled baking sheet let rise one hour. (I went with a one hour rise instead of two or three because I was looking for a denser finished product, and so that the dough would support the weight of the sauce.)
3. Preheat oven to 425F.
4. Drizzle on the cooled sauce. Note that a focaccia typically has olive oil on the surface. I didn’t use any oil this time.
5. Bake for 15 minutes, turn the tray, and bake for another 12-15 minutes.
I think the Reinhart book American Pie has the application I’m looking for. Maybe I’ll dig through it for the recipe. Maybe.
One thought on “Tomato Focaccia”
If you’re looking for that book, I still have it.