Olive OEL Focaccia with Tomato Confit, Mozzarella al Buffalo, Pistachios and Fresh Nectarine

Olive OEL Focaccia with Tomato Confit, Mozzarella al Buffalo, Pistachios and Fresh Nectarine

Ingredients 

For the focaccia

• 4 1/2 cups all purpose flour

• 10 grams active dry yeast

• 1 3/4 cups warm water (45 degrees C max)

• 3 1/2 tsp table salt

• 4 tbsp + 2 tbsp + 1/2 cup OEL olive oil

• 1 tbsp rosemary

For the Tomato Confit

• 4 large vine ripen tomatoes

• 4 garlic cloves, peeled and roughly chopped

• 1 tsp smoked sea salt

• 1 tsp oregano

• 1 tsp thyme

• 1/2 cup OEL olive oil

• 2 small red birds eye chillis

• 2 green/yellow chilli peppers(optional these are very hot so do not eat they are just for flavour)

To serve

• Burrata or Mozzarella di Buffalo cheese, sliced or torn

• Pistachio nuts, chopped

• Nectarine, sliced

• OEL

Method

For the Focaccia

Place your warm water and yeast in a bowl, stir and allow to bubble (roughly 5 minutes). In a bowl of an electric mixer, fitted with a dough hook, (or large bowl if you are doing by hand), mix the flour, 4 tablespoons of OEL, salt, and bubbling yeast mixture until a smooth and elastic dough forms (roughly 10 minutes). This will be the same if you are mixing by hand. Coat with 2 tablespoons of OEL, cover and allow to rise until double the size. This will be 2 1/2 hours in a dark, dry spot or 1-1 1/2 in a slightly warmer spot (an oven that has been warmed by is off).

Pre-heat your oven to 180℃. Once risen, punch to deflate. Tip into a loaf tin and allow to rise again for 45 minutes. 

Once risen, top with the 1/2 cup of OEL and rosemary. Press your fingers into the active surface, allowing the OEL & rosemary to sink in when you pull your fingers out.

Place the tin into the hot oven, reduce the heat to 160℃ and bake for 15-20 minuets or until the loaf rises and golden. It is a slightly denser focaccia than sourdough so it will not be aerated and bubbly. Rather, smelling of Olive Oil, rosemary and once cut, lined with thick layers. Remove from the oven and leave too cool.

For the Confit

Cut the tomatoes roughly and place on a baking tray lined with parchment paper. Add the garlic, herbs, salt, chilli (if you choose) and OEL. Give it all a good toss and bake at 200℃-  220℃ (depending on the strength of your oven) for 10-15 minutes. They are ready when the oil is bubbling and the tomatoes are charred. Remove from the oven, allow to cool slightly and remove thee chills (these should not be eaten).

To Serve

Cut a good rectangle of focaccia and place it in a shallow bowl. Top with a scoop of the tomatoes on top. Place your mozzarella or burrata di buffalo on top, scatter crushed pistachios, sea salt and a drizzle of OEL. Cut thin wedges of nectarine and arrange alongside.