Focaccia in Spiral Shape

Spiral Focaccia, this very delicious Italian bread does not stop surprising us with its shapes, textures and flavors. Here it is stuffed with a spicy red sauce and adorned with juicy and tasty cherry olives and tomatoes, which end up on the Fokacha Strip.
Really beautiful, crisp exterior but with soft bread crumbs spicy stuffing.
An irresistible appetizer of flavor. This Fokacha is a really perfect recipe.

A tribute to Italy and to all the people who live there. And of course to everyone in all the rest of the world to stay safe, to stay at home!

work: 1h:30′

time: 12h:00′

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Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

αλεύρι

Sauce for Stuffing 3 tbsp olive oil 1 Onion, finely chopped 1 clove of garlic, finely chopped 1 can of 400g chopped tomatoes some butter 1 red pepper, in thin strips 15 cherry tomatoes + 15 olives salt, pepper, oregano, smoked paprika & boxwood	In a large frying pan and over medium heat, pour the oil, chopped onion and garlic into thin slices. Deep fry for a while to become transparent. Add the canned tomatoes, some water and butter. Stir well and let boil.	Towards the end we add the peppers and spices. Allow to cook until the juices have evaporated and the sauce is dry. Remove the pan from the heat and allow the sauce to cool.
Dough Fokacha 300g flour 100g semolina 250g water lukewarm at 40℃ (104℉) 1 tbsp sugar 12g (½ cube) fresh yeast 2 tbsp olive oil 1 tsp salt 1 tsp coriander powder, optional 3 tbsp water+3 tbsp olive oil for spreading	In a measuring cup, heat the water and rub the fresh yeast with our fingers. Add the sugar and a tablespoon of flour. Stir well and leave to foam and inflate. In large bowl sift flour and add coriander, semolina, oil and salt. Open a puddle and pour the foamy yeast.	Wear disposable gloves and knead until uniform. Add a tablespoon of water if needed. It depends on the dryness of the flour. We form a ball and leave it covered with a towel to inflate for ~30'.
Push the inflated dough with your hands and divide it into two equal parts. Wrap them in balls and put them in a plastic refrigerated container that covers the whole night.	The next day, remove the plastic utensils from the refrigerator and allow the dough to come to room temperature to open the two sheets we need. Fold each dough 2-3 times and form a ball again. Leave it covered to rise again at room temperature.	Take a ball and rest it on a floured workbench. Pour some flour over the dough and flour our rolling pin. Flour wherever necessary to open the leaf. Roll out two identical dough sheets as thinly as possible.
On a sheet of dough you sprinkle some of the sauce you have prepared. Spread it all over the surface, but not to the edge. With our wet finger you cross the edge of the leaf around to make the second one Stick over it.	With both hands we lift the second sheet and rest it on the first one so that they are completely in contact and pressing around them to glue together.	With the pizza cutter, cut the dough to ~ 3 cm in width. Take the outer edge and twist it into the center of a large flat oven pan covered with non-stick paper. Wrap like a snail, not too tight because it will swell.
The whole process of twisting and transferring the stuffed dough is a bit difficult. With a little effort we will have to get this result over.	Wash and cut in 2 or 4 the cherry tomatoes in a small bowl. Add the olives and season with the same ingredients we used in the sauce +2 tbsp. Put them scattered between the rolled dough, squeezing lightly and pouring the dough over.	Put the pan in the oven without preheating to 200℃ (392℉). Bake for 40'-45'. In half an hour we lower the temperature to 180℃ (356℉). We try to make the dough well cooked in the center. Just before the end pour in a small bowl of 3 tbsp. water & 3 tbsp oil. Mix well and brush with Fokacha's surface to get a nice color.

Author Zambia Sifaki