The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Autumn harvest focaccia

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Edthebread's picture
Edthebread

Autumn harvest focaccia

Hi all

Thanks for the advice from those of you who responded to my question about green cherry tomatoes to be used in focaccia.  I went ahead and used them without pre cooking, and here are the results.  I used Peter Reinhart's pain a l'ancienne dough with 30% whole wheat, then made it into a focaccia after retarding overnight.  I topped it with olive oil in which had been soaked italian herbs and two large crushed garlic cloves.  As you can see, I used up all our remaining cherry tomatoes, in varying stages or ripeness, all of which were fairly small.  The green tomatoes softened up nicely while cooking, and had a slighly sour taste in the bread, which was a nice savory twist.

jcking's picture
jcking

I had to smile; at first glance they looked like jelly beans :-)

Well done,

Jim

davidg618's picture
davidg618

about the green tomatos not softening. Nice Bread!

David G

jstreed1476's picture
jstreed1476

It would be the talk of any food-centric gathering :-)

I've been plotting a "harvest focaccia" of my own lately, using pureed pumpkin or sweet potatoes/yams. After seeing yours, I'm definitely going to try it next weekend.

Vee's picture
Vee

Love the idea of using whole cherry tomatoes. I can't find green ones where

I live, but I can't wait to try it with regular ones.