Hello food hives.
I am on hive for 7 years now and this will be my first food post.
I tried to make a focaccia bread and fresh tomato soup.
I didn't take many pictures about the recipe, I am going to practice that a bit more.
I started with the dough. I used the 65% rule. 65% water in the amount of dough but I think for this bread it was easy 70% water in the 350 gram of dough.
I used a pack of yeast of 10 grams. I used to put it straight in the dough but I saw a better result when I dissolved the yeast in slightly warm water first.
I took some olive oil with me from Spain. I am not sure how much I put in to the dough. Just a few small dashes but I did use it as a topping right before putting it in the oven.
The butter I used to grease the baking tin.
I made a fresh tomato soup. I cut up some leftover tomato's, one bell peppers, one union, a couple of carrot's and a 6 cloves of garlic. backed them until done and put them in a blender.
I made one liters of stock of bouillon cubes and herbs like parsley thyme salt pepper paprika powder and chili flakes to taste.Some times I also ad tomato pure from a tin or package. And at the end I put in some vermicelli ore noodles for the extra bite.
Topped the dough wit small tomatoes, garlic and a splash of olive oil.
And backed it until it looked like this picture. It wasn't that fluffy any more. I need other yeast I think. Does any body here got some tips to keep the duogh flussy? After the dough had risen it looked good but still, the finished results good be better.
It tested very good, now I need to do something on my presentation.
