Focaccia al carbone vegetale con pomodorini
flavio_campaniolo
Preparation time
40 minutiDifficulty
DifficileCooking time
25 minutiServings
4Lievitazione
8 oreUna focaccia soffice e originale, realizzata con farina manitoba e carbone vegetale, per un impasto nero profondo, altamente scenografico. Il gusto leggermente affumicato si sposa alla perfezione con la dolcezza dei pomodorini ciliegino, il profumo dello scalogno e la freschezza di un'emulsione al basilico. Un'ottima idea per un aperitivo elegante o una cena dal tocco gourmet. #focaccianera #carbonevegetale #lievitomadre #licoli #focacciaartigianale #pomodoriniciliegino #basilico #focacciagourmet #aperitivo #panealternativo
Ingredients
- Manitoba flour400 undefined
- Water280 ml
- Cherry tomato150 undefined
- Li.co.li. (Starter)120 undefined
- Extra virgin olive oil60 ml
- Shallot40 g
- Basil30 undefined
- Fine salt8 undefined
- Activated charcoal (powdered)4 undefined
- Coarse saltto taste
Procedure
0. In a large bowl, combine the Manitoba flour and charcoal. Stir well with a whisk to evenly distribute the charcoal powder into the flour. If the charcoal is coarse, sift it through a fine-mesh sieve. Pour in the water and activated licoli. Mix with your hands or a Danish whisk until the dough is rough but well-hydrated. After resting for a few minutes, begin kneading the dough until it begins to become elastic and cohesive.
1. Add the salt, distributing it throughout the dough with vigorous but gentle movements. Then pour in the oil and fold it over the dough in the bowl to absorb it, until you obtain a soft, smooth, slightly shiny dough.
2. Transfer the dough to a lightly greased surface and fold it twice, 15 minutes apart. After the final fold, cover the dough and let it rise at room temperature for about 4–6 hours, or until doubled in size.
3. Generously grease a rectangular baking pan (about 30x40 cm). Transfer the risen dough into it and gently spread it with your fingertips until it covers the entire surface, without pressing it down too much. Cover with plastic wrap and let it rise for at least 1 hour, or until it appears well-risen.
4. Meanwhile, prepare the emulsion by blending the fresh basil with the oil, water, and a pinch of salt until you obtain a bright green, smooth sauce. Halve the cherry tomatoes and finely slice the shallot.
5. Preheat a conventional oven to 230°C (450°F). Arrange the cherry tomatoes, cut-side up, pressing them slightly into the batter. Add the sliced shallots and a pinch of coarse salt. Drizzle the basil emulsion over the entire surface. Place on the middle rack and bake for 25–30 minutes, until the bottom is golden brown and the surface is completely dry. If necessary, turn on the broiler in the last few minutes to intensify the color.
6. Let the focaccia cool on a wire rack before cutting. Serve warm or at room temperature, drizzled with a little olive oil if desired.
Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!
Creation date May 26, 2025
Report recipe
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.