Onion Tomato Focaccia

What kind of bread will be on your holiday table? I love a good focaccia on mine and there’s nothing like the smell of fresh baking bread to greet your guests! With this simple recipe you can try all sorts of flavor combinations – here I’m using a classic tomato and onion. I’m also going to show you how to make a delicious Pesto – Cannellini Bean topping. This is a simple to make recipe – even for the novice baker, Buon Gusto!
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Recipe – https://lidiasitaly.com/recipes/focaccia/

Great with – https://youtu.be/cOPRUW0gKmc

00:00 – Intro
00:20 – Preparing the Yeast
00:40 – Making the Topping
01:10 – Making the Dough
03:40 – Preparing the Focaccia
06:30 – Making the Bean – Pesto Puree
09:40 – Plating and Tasting the Focaccia

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Fuka damura canini and basilo who doesn’t love the smell of baking Breads in the house well fuka is one of those breads that you can make it’s simple it’s straightforward and it’s one of my favorite so in order to make any bread you need it to rise and we’re going to

Prove some yeast this is some dry yeast let’s just put a little bit of sugar in there and the sugar is the food for the yeast actually so it rises and some warm water and let’s give it a good mix so we let that rice and we’re going

To top our fuka with some tomatoes and onions the little cherry tomatoes ripe ones are better if they’re big you cut them in half if they’re small you can even leave them whole H some onions that always adds a delicious taste some olive oil salt We’ll let this marinate now of course this is simple and sweet and delicious but you could put some oregano in there or whatever you’d like some poncino if you like yours but I love it this way so here let’s make the dough we have the flour put some salt and let’s begin

So whenever you’re making a dough you have of course the flour and the wet ingredients and you do a little bit the wet a little bit at the time and you let it incorporate okay just let it gather all together I think it’s just about ready

Because I’m going to f finish it a little bit with hand kneading I like to get my hands in the Dough I’m going to finish it off with a little bit of flour just kind of needed okay not too much flour because we want a nice soft dough okay I love the sound of dough I remember my grandmother always used to smack her dough so this has to rise so

Let’s do just a little bit of oil in a bowl and make sure that the bowl is room temperature and just coat it lightly with olive oil this way as the dough Rises it doesn’t encounter the friction of the glass it kind of Glides up it’s already beginning to

Rise just like that and you cover it with some plastic wrap so the heat stays in there and it will double in size if you get the right rise and I’ll take about an hour to get there altamura is known for some of the best bread in all

Of Italy and of course it is about the simina flour and the grain that grows there but it is about this artisanry of family traditions of baking the bread and making the bread kneading it shaping it a Woodfire oven and you know the timing of moving around this bread

Because it is some of the best bread and some of the best fatcha in all of Italy the fuka had its first Rising let me just oil a little bit the sheet pan where we’re going to bake it and not too much oil but of course we need to oil

The whole B so it doesn’t stick and a little bit up the sides that’s ready so let’s go to the dough mhm has risen nicely let’s punch it down and you start from the Sid and you kind of punch it down just like that put it right in the pan

Here and you see how soft it gets and this is the way you want the fcha because the fuka is going to get light and crispy this way and you want it to cover the whole pan I want it to be more or less the same thickness all around and now we

Put the tomatoes and the onions over it spread it out evenly now you let it be in a nice regular room temperature is fine 20 minutes to half an hour it has to rise again and then we’ll bake it one of the most fascinating elements of the

Bread from altamura and the fuka is the crispiness the texture of this bread the crust is kind of crackles like glass and the fuka is kind of oozing and dripping with great taste the fuka has risen again and it’s beautiful ready for the oven uh cor salt I like a little cor

Salt on my fuka uh and of course you can do as you like but a little bit of cor salt is do in my house and this is ready to go into the oven a hot oven 420 5° and for about 15 20 minutes It’ll begin to get nice

And golden shift it around so it gets golden on all sides for another 15 20 minutes and it’s done the hill of Italy is known for its great Olive growes and for its wine grows ever more the wine the traditional Bridals are the Moscato the Nero detoya and the bomino full of

Body taste they’re producing some great wines the fuka is done we let it rest for about 10 15 minutes as you can see it shrinks a little bit as it Cooks but it looks great I like a little bit of dry oregano over it just when it’s

Finished so you know I love this bouquet of oregano and all you do is the bouet just kind of a little bit like that and you save the rest collect everything and while the fuka is still warm it will absorb some of the flavors of this oregano now I

Want to make a spread a puree which is really wonderful and it’s a bean puree with basil and lots of Basil so almost like making a pesto first and then Bean puree to keep the bright color of the basil I’m going to blanch the basil put it in boiling water just for a

Moment okay and we’ll begin to make the pesto lots of parsley as well pine nuts and a garlic clove if you like it more garlicky put two pine nuts give it that kind of delicious creaminess that’s good so the basil I think we can pull right out it’s nice

And green and sort of shock it right in iced Water just let it cool and uh we want to ring it we don’t want any of the water because the puree you want sort of nice and creamy you don’t want it watery I am putting it in a clean towel here because I’m going to ring it nice and dry M

Delicious smell so let’s let’s ring it okay and let’s put some salt to season this and some peperoncino and again let’s sort of get this nice and chopped fine because once you have the beans in there then you don’t have an opportunity to chop it as

Fine so make sure that you get your pesto going first little bit of olive oil okay scrape everything down here so beans these are canellini beans nice and dry cooked but you know what you can do this also with canned beans just make sure that you wash them and drain them

Well I’m looking at it looks good A little bit maybe more oil and you know a little bit more salt so all I think it needs is a little bit of cheese cheese the grated cheese and if you like it a little bit more zestier and spicier you can put the peina Okay collected This is delicioso so let’s get the fuka going and VOA so this is the fuka let me cut it in half First this piece I’m going to cut like this so everybody gets a little bit of tomatoes you know what maybe I’ll cut it in all different sizes that’s a long one this is more over squarish so we certainly have a nice serving here you put a little bit of Basil just to

Reinforce the basil element there and I like the crust so I’m going to spread some of the is this delicious or what I could just eat it like that or I could put a nice prut cot on top of it just like that and this is an open sandwich

Delicious for lunch with a little salad for your friends now let’s taste m delici delici