Focaccia with tomatoes cooked ham and black olives. Today I want to talk about a pizza, very simple, but at the same time very good.

It is a very simple pizza to prepare, only a few fresh ingredients. It is a cake that we can definitely categorize between pizza "light" seasoned with succulent cherry tomatoes seasoned with oil, salt and oregano, the ham cut into cubes and finally a handful of black olives to add a touch of color to our beautiful cake.

Focaccia with tomatoes cooked ham and black olives

Perhaps the secret of this cake is all wrapped up in preparing a good dough, I suggest always well hydrated, used a zero-type flour, do not use the "usual 00", let us with those cookies that are more suitable.

After preparing the dough, divide it into pieces 270 grams, formed the balls and in the appropriate containers deponetele. The dough do not forget it needs to cure at least 24 hours in the refrigerator but I assure you it is worth it. There once was a guy, a certain "Maillard"He has done the right studies on the maturation, who attended a hotel management school he will certainly know, but we see in short, what does the "Maillard reaction":

He says that in all the mixes for bakery and among which is also our pizza, The longer the waiting time before cooking, the greater the presence of amino acids and glucose in it. Amino acids are the smallest part of the protein and glucose is the smallest part of the complex sugar or starch.

Then, a high presence of amino acids and glucose in our dough will stand to mean that the enzymes that break down the complex sugar (Amilasi) and the enzymes that break down the proteins (Protease) They have worked long hours for many. Our maturing in practice "digest" for us the food. This explains why more and leave to mature our dough least 24 hours.

Focaccia with tomatoes cooked ham and black olives

It regards cooking? What says Mr. Maillard? It tells us something very simple: If our dough is ripe to perfection, that is rich in simple sugars and amino acids, when it is put into cooking at high temperatures that we usually use to cook our pizzas, we will obtain a lighter product digestible and fragrant, add "Perfect".

Focaccia with tomatoes cooked ham and black olives

Well, after recalling very briefly the "Maillard" reaction back to our focaccia.

Roll out to perfection our focaccia, borderless, the buns have the edge. Add the cherry tomatoes, the ham into cubes, a handful of black olives and season with a pinch of sea salt, a drizzle of extra virgin olive oil and rosemary.

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