Last week I posted a recipe to make Focaccia Genovese, and this week I made it again with the intent to try a different, much stronger type of flour given to me by a friend. The stronger flour made the kneading process tougher, as the dough was even stickier and harder to manage.
This time I made two trays of it, one with mini plum tomatoes and Rosemary, and the other one with red onions and Rosemary. I blanched and peeled the cherry tomatoes, then oven dried them for an hour or so to enhance the flavour.
I cooked the plum tomatoes focaccia at a slightly higher temperature than usual (245C), which resulted in a thicker, crispier surface. An interesting result, although next time I will stick to 230C and I will wet the oven dried tomatoes to prevent them from slight burns.
The color contrast of red onions looks beautiful on bread both before and after baking. While red onions look better than white ones, their sweetness doesn't particularly suit this type of bread. I will go back to regular white onions going forward, since they have a more distinct onion taste.
I could without a doubt tell the difference between the two flours (Prima bread flour and my friend's strong Italian flour). I personally prefer the strong flour, which resulted in a more airy and spongy dough, with bigger bubbles through the section. Unfortunately I am not sure where you can source strong flour in Singapore, but a visit at the more exotic culinary shops might be worthwile.