- 2 lb all-purpose flour
- 5 oz potato purèe
- 1 lb milk
- 1 ¼ oz salt
- ½ oz granulated sugar
- 1 ¾ oz extra virgin olive oil
- 1 oz fresh yeast
- 3 ½ oz cherry tomatoes
- 2 sprigs rosemary
20 minutes preparation + 20 minutes cooking
Prepare the dough for focaccia, set aside in a cool dry place away from draughts.Level the dough after it has risen in a baking tray which you have already oiled slightly.
Set aside and allow leavening to continue for 10 minutes.
Sprinkle some rosemary on the dough and add the plum tomatoes cut into halves.
Oil the surface, sprinkle coarse salt over it, in oven at 200°C.
Remove from oven and serve hot.
The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.
In Italy, many different types of tomato are cultivated, however the most famous variety is certainly cherry tomatoes from Pachino, a small town located in southern Sicily, not far from Capo Passero, the southern most part of the island. Here, the Ionian Sea and the canal of Sicily meet. Many tourists come to Sicily specifically to see the Isola delle Correnti, or the small island that is connected to the mainland by a strip of rocks. From the island, you can see the currents of the two bodies of water come together from opposite directions and flow out to the sea. The Pachino tomatoes are grown in precisely this area, where they have been cultivated since the 1920s. At this time, a few local farmers discovered how to make use of water with a high salt content that came out of the local wells. The water, together with the area’s vicinity to the sea, made for very special, high quality tomatoes. In fact, Pachino cherry tomatoes are known for their slightly salty flavor and high vitamin C content.
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