Lievito Madre Tomato Focaccia

This focaccia of Mother Tomato yeast is an Italian bread that has naturally leavened with an appetizer of natural pasta of sourdough that gives it a clear crust, an open crumb and a spicy flavor! It is seasoned with cherry tomatoes, olive oil and oregano for the perfect complement for any meal.

This focaccia of mother yeast tomato is my last obsession! It is a version of my mother yeast focaccia and another way of using a mother yeast appetizer.

The use of a sourdough solutions to prepare Italian focaccia bread gives him such a depth of flavor! It adds a slightly spicy flavor and gives the bread an open and airy consistency while maintaining everything we love of this Italian bread: the golden crust that is salty, oily and crunchy.

Because I love this recipe

If you need a mother yeast recipe, this is a great recipe for beginners for focaccia with cherry tomatoes with sourdough. Use your mixer to knead the dough, then let it get up free!
This focaccia open with sourdough requires time to increase, but the process makes it tastier, digestible and aromatic! On top of tomato and herbs adds to the taste.

Note ingredients

Bread flour: Bread flour, or 0 flour, is the best as it has a higher gluten content. This stronger gluten protein helps to create structure in bread.
Mother Starter yeast: The natural leavening appetizer must be active, which means that it has recently been powered.
Warm water: The water hydrates the dough when the flour is added.
Milk: I recommend 2% or whole milk as it adds more rich flavor to the dough.
Honey: This sugar helps to feed natural yeast.
Salt: An important part of the focaccia as it helps to give this Italian bread its distinct flavor.
Cherry tomatoes: I love using cherry tomatoes or grape tomatoes because they have an excellent year all year round and are less watery, but any type of tomato will work including Cimeli.
Olive oil: Use an extra virgin olive oil that you like as it is essential for the flavor and consistency of focaccia bread.
Oregano: I love oregano in this variation, but other dry herbs such as rosemary or thyme would also be delicious.

Prepare the appetizer

If you use a refrigerated appetizer, remove it from the refrigerator and bring it to room temperature for 1-2 hours.
Remove the upper layer of the dough (the driest part), weigh the dough and add enough water to be equal to half the weight of the dough. Add 105 grams of flour for every 100 grams of the weight of the appetizer. Mix until combined and then move a slightly floured surface and stored until sticky but compact.
Divide the dough into two. Place the quantity necessary for this recipe in a clean bowl to let it increase for 3-4 hours so that it is ready for the use and the remaining dough, then add to a clean jar, they let it increase for an hour at room temperature , then in the refrigerator.

How to make Mother Tomato Focaccia yeast

In the bowl of a support mixer equipped with flat beats add water, milk to room temperature and active mother yeast.

Mother and water yeast and milk in the mixing of the bowl.

Beat to combine for a couple of minutes, then add flour and combine, cover with plastic casing and leave to rest.

Add the remaining flour and water, stunned with the dough hook. Add the salt again and knead.

Transfer the dough to the prepared pan and gently falling back with your fingers in the dough, cover freely and let yourself rise in a hot area free from pulling until it doubled in bulk.

Cut the tomatoes in half and place the part at the top of the Risorta focaccia. Grease generously with olive oil and sprinkle with oregano. Cook to golden and golden through. Leave to cool for 5 minutes, cut and serve.

The tomato focaccia before and after cooked in the pan.

Tips and cooking variants

Hand wet: To break your appetizer of mother yeast in wet pieces your hands before managing the appetizer.
Preheated ova: A preheated oven is crucial for the success of this tomato focaccia made with the mother -yeast appetizer. Allows the dough to obtain a push and increase.
Despising the dough: It points to a delicate massage compared to a small tan or finger dribbling. Really distorting the dough is essential to collect the airy cells of the gas in the dough for an airy focaccia.
Create steam in the oven: This will lead to a focaccia of mother yeast Tomato with the best crossed crust! You can quickly spray the dough with water before putting it in the oven or add a very hot cup of water to a pan on the lower shelf of the oven, then quickly close the oven door.
Metric system: It is better to use the metric system when you work with mother yeast. A kitchen staircase is useful with any natural leavening recipe!
Plays around the condiments: Create Pugliese focaccia adding black olives or add dried tomatoes, thin sliced potatoes or onions.

More yeast Mother Recipes

I must say that I love experimenting and making new recipes with my mother yeast and I hope you like this brow’s focaccia as much as me! Enjoy your meal.

175 grams water (lukewarm)
50 grams Milk (2% or whole milk Luca hot)
75 grams Active mother yeast (broken in pieces)
300 grams bread or 0 flour
1 teaspoon Honey
¾ teaspoon salt

Extra

10-12 cherry tomatoes or grapes
2-3 spoons olive oil
1 teaspoon oregano

In the mixing bowl add 100 grams of water, all the milk and mother yeast with the flat beaten beats to add a couple of minutes, then add ½ flour and combine, cover with a plastic casing and rest an hour.
Add the remaining flour and water, knead with the dough hook for 10 minutes on speed no. 1, then increase the speed at #2 and continue for another 5 minutes. Add the salt and knead for another 3 minutes.
Grease a square cake pan with 8 or 9 inches / 20 or 23 cm with olive oil. Transfer the dough to the pan and gently return with your fingers in the dough, cover and let yourself be increased in a hot area for 10-12 hours or until doubled.
Pre-chied oven at 410f/220c.
Cut the tomatoes in half and place them cut down on the top of the Risorta focaccia. Sprinkle with olive oil and sprinkle with oregano. Bake for 15 minutes, then lower the oven to 350f/180c and continue cooking for about 20-30 minutes. Leave to cool 5 minutes, cut and serve. Enjoy!

It is easier to break into pieces mother yeast if the hands are wet.
It is better to use the weight system (metric) when you work with mother yeast to get the best possible results.

How to keep the tomato focaccia

While this recipe for Mother’s yeast focaccia is better served fresh and hot, you can keep it for a few days.

Shop: Keep the remaining tomato focaccia in an hermetic bag at room temperature up to two days and heat in the microwave oven or in the oven.
Freeze: Cool completely, then strictly wrap in a plastic wrapping and then in a sheet. Freeze up to a month. Defrote at room temperature, then refresh in the oven at 325 ° F for about 5 minutes.

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