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Fresh Tomato Focaccia - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Fresh Tomato Focaccia

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  • Fresh Tomato Focaccia

    I was wondering if any of you had any luck with making focaccia with fresh tomato on top. Every time I try this it takes a very long time to cook compared to plain or pesto focaccia and the dough seems to be uncooked in the middle.

    I use Peter Reinhart's recipe I got from class, when he made it came out much better. I used heirloom tomatoes, maybe I should start using Roma's because they have a much lower water content. I cooked the regular focaccia about 10 minutes at 500 degrees, I must have left the tomato in an additional 5-10 minutes.

    Here is a pic before they went in, I don't have any from when they came out… too busy cutting and eating.

    Loren

  • #2
    Re: Fresh Tomato Focaccia

    Hi Loren!

    Water content is a big problem with focaccia. Anything very wet will soak the dough. I would suggest oven roasting any tomatoes to be used on focaccia - Roma or otherwise - to knock down the wetness. Besides, it will add flavor! (Reinhart has roasted tomato recipes but the gist is an oven temp between 150 and 250; arrange cut halves cut side up on a sheet pan; sprinkle with olive oil, salt, pepper, and a tiny amount of sugar; put in oven until they are somewhat dry. The lower temps dry out the tomatoes, the higher temps give you a bit of caramelization - eventually. I like to do cherry tomatoes.)

    Good luck!
    Jay

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    • #3
      Re: Fresh Tomato Focaccia

      Now that you menton it he may have roasted the tomatoes in the class. I guess I should go back and actualy look at his recipe

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