Homemade focaccia with roasted camelina oil and grilled vegetables
Portions 10
Nutritional information
Par portion: calories 402; protéines 10 g; M.G. 18 g; glucides 48 g; fibres 3 g; fer 3 mg; calcium 66 mg; sodium 621 mg.
This homemade focaccia with roasted camelina oil and grilled vegetables is the...
Ingredients
60 ml (1/4 cup) of roasted camelina oil Signé Caméline
1/2 small red onion, finely chopped
8 cherry tomatoes of various colors, cut in half
1/2 yellow bell pepper, cubed
60 ml (1/4 cup) sliced Kalamata olives
125 ml (1/2 cup) grated Parmesan cheese, 15 ml (1 tbsp) camelina seeds
For the dough:
500 ml (2 cups) of lukewarm water
15 ml (1 tbsp) of sugar
1 sachet of traditional active yeast (8g)
30 ml (2 tbsp) of roasted camelina oil Signé Caméline
1.125 liters (4 1/2 cups) of all-purpose flour
10 ml (2 tsp) of salt
For the scented oil:
30 ml (2 tbsp) of balsamic vinegar
5 ml (1 tsp) chopped fresh rosemary
1.25 ml (1/4 tsp) of Espelette pepper
Salt to taste
Steps
In a large bowl, mix the lukewarm water with the sugar, yeast and oil for the dough. Let it rest for 5 minutes.
In a bowl, mix the flour with the salt.
Combine the dry ingredients with the wet ingredients and stir until a ball of dough forms. If the dough is too sticky, add a little flour.
On a floured work surface, knead the ball of dough for 4 to 5 minutes.
Lightly oil a second bowl, then place the dough in it. Cover with a damp cloth and let it rest for 2 hours near a heat source (in the microwave with a cup of boiling water placed next to it, for example), until the dough has doubled in volume.
Deflate the dough by pressing your fist into it.
Brush a 25 cm x 35 cm (10 in x 14 in) baking sheet with half the oil. Place the dough on the sheet, then brush it with the remaining oil. Cover with a damp cloth and let it rest for 1 hour at room temperature.
When ready to cook, preheat the oven to 220°C (425°F).
Stretch the dough slightly. Using your fingertips, create small indentations in the dough. Fill with onion, tomatoes, pepper, olives, parmesan cheese, and camelina seeds.
Bake for 25 to 30 minutes, until the pastry is golden brown.
In a third bowl, mix the ingredients for the scented oil.
Serve the focaccia with the flavored oil.
