Autumn harvest focaccia
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.