Cherry tomatoes and basil focaccia with Balsamic Vinegar of Modena PGI
300g type “00” flour
200g remilled semolina flour
6g dehydrated brewer’s yeast
Balsamic Vinegar of Modena PGI
30g extra virgin olive oil
300g cherry tomatoes
Author: Licia Cagnoni
Put flour, semolina and yeast in the mixer.
Start mixing, pour water, milk and 4 tablespoons of Balsamic Vinegar of Modena in the mixture.
After some minutes, add salt and continue mixing for 5-6 minutes at medium speed.
When the dough is smooth and elastic, form a ball, oil the surface externally and leave it to rise covered with a kitchen towel for about 1 hour.
Take the dough and shape a long cylinder of 3-4cm diameter.
Twist it and roll it inside a round tin of 22cm diameter starting from the centre and creating a vortex.
Cover and leave to rise for 30 minutes.
Turn on the oven at 190°C.
In the meantime, dice the tomatoes, dress them with olive oil and oregano.
Insert the cherry tomatoes along the dough creases, brush with oil and bake for 40 minutes.
Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.