Provençal focaccia
Ingredients
- 500 g of flour
- 12 g fresh yeast
- 1 c. à soupe Provençal olive oil PDO
- 360 ml water
- 1 c. à café of salt
- 2 c. à soupe water
- 4 c. à soupe Provençal olive oil PDO
- 8 anchovy fillets
- 15 elongated cherry tomatoes
- A few Nice olives PDO
- 30 g bush
Tip
Instructions
- Mix the fresh yeast with 100 mL of lukewarm water and 50 g of flour. Leave to rest in a warm, draught-free place for 30 minutes.
In a mixing bowl, place the remaining flour and mix it with the salt.
Once the yeast, flour and water mixture has risen (bubbles appear), pour it into the flour along with 1 tablespoon of PDO Provençal olive oil and the remaining water. Mix and knead for 5 to 6 minutes.
Place a damp tea towel over it and leave the dough to rise in a warm place for 1 hour 30 minutes. Once the dough has risen, tip it into an ovenproof dish.
Mix 2 tablespoons of PDO olive oil from Provence with 2 tablespoons of water, brush the dough with this mixture and leave to rise for 30 minutes.
- Preheat the oven to 210°C.
- Mix the anchovies with 2 tablespoons of olive oil. Brush the pastry with this mixture.
Wash and cut the cherry tomatoes in half or into quarters. Arrange them on the focaccia (pressing them slightly into the dough). Add a few Nice olives PDO and a few pieces of brousse.
- Bake for 10 to 15 minutes and check whether it is cooked.
- Serve lukewarm as an aperitif or starter, accompanied by a salad.
Tip
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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