Tomato focaccia: the recipe

Name: Tomato focaccia
Cook time: 17 min
Total time: 17 h 32 min
Yield: 1 piece of 1272 g
Ingredients: 500 g Wheat flour; 300 g Water; 6.2 g Yeast; 150 g Multigrain flour; 125 g Water; 125 g Tomato purée; 15 g Salt; 20 g Mixed seed oil; 30 g Wheat germ; 0.8 g Yeast

Focaccioro, a soft focaccia with tomato purée mixed right into the dough and a biga preferment for an extraordinarily flavourful crumb.

Once baked, it can be cut in half and filled to taste — for example with crushed ripe figs, sweet ham and arugula.

At a glance

Method: Preferment, with autolyse (1 h 30 min)
Preferment: Biga — 77% of the flour
Mixing: Stand mixer

Number of pieces: 1
Weight per piece: 1272 g
Preferment weight: 806 g
Dough weight: 466 g
Total dough weight: 1272 g

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Ingredients

Quantities for 1 piece of 1272 g, kitchen at 20 °C

Preferment

Wheat flour (Type 1, W320)500 g
Water300 g
Yeast6.2 g

Dough

Multigrain flour (W320)150 g
Water125 g
Tomato purée125 g
Salt15 g
Mixed seed oil20 g
Wheat germ30 g
Yeast0.8 g

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Method

Biga: make it and let it ferment (at room temperature) (13 hours)
- Weigh the ingredients
- Make a mix with 2 ice cubes and 260 g of water at room temperature (to get it to 11 °C)
- Dissolve the yeast in the water
- Mix roughly
- Transfer to a container, covered but not airtight
Weigh the ingredients and knead (2 h 15 min)
- Use water at 20 °C
- Hold back 150 g of water and pour it in gradually while it comes together
Mix the water with the tomato purée and put them in the freezer for half an hour before using.
- First knead ¾ of the liquids with the flour and the biga, until it comes together.
- Add the rest of the liquids gradually, letting it come together each time.
- Add the wheat germ (optional) together with the salt, and knead until combined.
- Add the oil last.
End of mixing, start of bulk rise (at room temperature) (1 h 30 min)
Reinforcement fold 1 of 3
Reinforcement fold 2 of 3
Reinforcement fold 3 of 3
Divide/shape, start proofing (at room temperature) (30 min)
Ready to cook
Pour plenty of oil on your hands and make stripes with all your fingers.
Once baked, cut it in half, fan it with a towel to let the steam out, then fill it with ripe figs, sweet ham and arugula.

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Baking

- conventional oven, without steam
- Overall temperature: 250 °C
- Time: 17 minutes
- In the pan, until browned

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