The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Foccacia with Sun-dried Tomatos

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davidg618's picture
davidg618

Sourdough Foccacia with Sun-dried Tomatos

I've posted other examples of my 72% hydrated Foccacia.

http://www.thefreshloaf.com/node/33820/sourdough-focaccia

This time I incorporated 3/4 cup of diced sun-dried tomatoes. These tomatoes, imported from Italy, are sold by BJ's. They are preserved in olive oil, and infused with capers, peppers, wine vinegar and other spices.

I incorporate a third of the tomatoes in each of three S&F before bulk fermenting overnight at 54°F in my wine cooler.

Super tasty! Great eaten alone, or as sandwich bread with raw onion and fresh tomatoes, salmon patties, or grilled portobella mushrooms with red pepper aioli.

David G

 

Comments

dabrownman's picture
dabrownman

Bet it would make a fine pizza dough too.  Well done and

Happy  baking

davidg618's picture
davidg618

I've made pizza with the same foccacia dough, and it was great. Ironically, both my wife and I prefer thin-crust pizza.

David G

isand66's picture
isand66

Looks fantastic!

davidg618's picture
davidg618

And it tastes better than it looks.

David G

Mebake's picture
Mebake

With such fine ingredients, and enhanced fermentation, it just has to taste superb. 5 stars on this one, David!

Khalid

davidg618's picture
davidg618

I don't post much these days, but I'm still baking as often as ever--but not experimenting. I've reached my "baking goals" I set five years ago. Now my cooking passion is focused on charcuterie. Nonetheless, I still visit TFL daily.

Regards,

David G