Legumes
Golden Focaccine with Thyme and Kalamata Olives
Small aromatic focaccias, perfect for an authentic Italian appetizer.
RS
Por
Equipe Receita Solta
Prep Time25 min
Cook Time20 min
Servings22-24 units (11-12 portions)
DifficultyEasy
Calories140 kcal
Resumo para quem tem pressa
"Estas pequenas focaccias individuais trazem massa macia por dentro e crosta dourada regada com azeite extravirgem. Azeitonas kalamata, tomates-cereja e folhas de tomilho fresco conferem sabor mediterrâneo marcante."
Enjoy soft and golden focaccine, full of Mediterranean flavor, ideal for your happy hour. Easy to prepare and irresistible.
O Que Você Precisa Saber
- A hidratação precisa da massa cria alvéolos internos leves e textura macia sob alta temperatura de forno. - As cavidades pressionadas com os dedos na massa retêm o azeite e os sucos dos tomates durante o assamento. - O fermento biológico seco ativado em água morna garante fermentação uniforme sem sabor residual de levedura.
Ingredients
Ingredients
- 300 g Farinha de trigo tipo 00 ou de boa qualidade
- 7 g (1 sachê) Fermento biológico seco instantâneo
- 1 teaspoon Açúcar
- 1 teaspoon Fine sea salt
- 200 ml Warm water
- 3 tablespoons Extra virgin olive oil
- 1/2 cup Pitted Kalamata olives, cut in half
- 10-12 units Cherry tomatoes, halved
- 2 ramos Fresh thyme (leaves only)
- a gosto Flor de sal
Instructions
Ingredients
1
In a large bowl, mix the flour, baking powder, sugar, and salt. Add the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon or spatula until a sticky dough forms.
2
Transfer the dough to a surface lightly greased with olive oil. Knead for about 5-7 minutes, until the dough becomes more elastic and homogeneous, but still soft and slightly sticky.
3
Place the dough back into the oiled bowl, turn to coat all sides, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in volume.
4
Preheat the oven to 220°C. Grease a large baking sheet with olive oil. With lightly greased hands, remove the dough from the bowl and divide it into 22-24 small portions. Shape each portion into a flat circle and place on the baking sheet, leaving space between them.
5
With your fingertips, make small dimples in each focaccine. Distribute the Kalamata olives and cherry tomatoes over the dough. Drizzle generously with the remaining olive oil and sprinkle the fresh thyme leaves and fleur de sel.
6
Let the focaccine rest on the baking sheet for another 15-20 minutes.
7
Take to the preheated oven and bake for 15-20 minutes, or until the focaccine are golden and cooked through. Remove from the oven and transfer to a wire rack to cool slightly before serving.
Equipe sua Cozinha
Encontramos os melhores utensílios e ingredientes para você preparar Golden Focaccine with Thyme and Kalamata Olives com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
Chef Tips
- Respect the 45 minutes of the first fermentation in a closed environment for the dough to double in volume with vigor.
- Press the tomatoes and olives firmly into the dough so they don't pop out during rising in the oven.
- Finish with fleur de sel immediately upon leaving the oven to enhance the crispy texture of the top crust.
Variations
- Acrescente dentes de alho laminados finos sobre a superfície das focaccine antes de levar para assar. - Distribua cubinhos pequenos de queijo parmesão ou provolone curado nas covinhas junto às azeitonas. - Adicione cebola roxa cortada em tiras finas marinadas em azeite para um topo adocicado e tostado.
Substitutions
- Type 00 wheat flour can be replaced by traditional high-gluten wheat flour. - Kalamata olives can be swapped for traditional black olives or good quality green ones. - Fresh thyme can be replaced with sprigs of fresh rosemary picked and coarsely chopped.
How to Store
Store in a closed container or plastic bag suitable for bread for up to 2 days at room temperature. To recover the original crust, heat in an electric or conventional oven at 180°C for 5 minutes.
Can You Freeze It?
Freeze after baked and cooled in an airtight bag for up to 2 months. To serve, transfer directly from the freezer to a preheated 190°C oven for 8 minutes without the need for prior thawing.
What to Serve With
Excellent for composing cheese boards and antipasti, accompanying rustic tomato soups, or enjoying with flavored olive oil.
Frequently Asked Questions
How to get the golden and crispy crust typical of Italian bakeries?
The oven must be preheated to 220°C and the baking sheet well greased with olive oil. The contact of the hydrated dough with the hot olive oil at the base fries the bottom crust while the heat seals the top.
A água da massa pode ser fria ou fervente no momento da mistura?
A água deve estar morna, entre 36°C e 38°C. Água excessivamente quente acima de 45°C mata as leveduras do fermento, enquanto água gelada retarda o processo fermentativo em demasia.
Why is it important to make deep dimples with your fingers on the surface?
The dimples distribute the internal gas, preventing the focaccine from inflating like a single air balloon. They also form reservoirs for the olive oil and the tomato juice to penetrate the dough.
Can I leave the dough fermenting in the refrigerator overnight?
Yes, slow cold fermentation in the refrigerator for 12 to 18 hours intensifies the wheat aromas. Let the dough return to room temperature for 40 minutes before shaping individual portions.
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