- 400g flour
- 100ml water
- 100ml olive oil
- 8g salt
- 30g yeast
- Sea salt
- Fennel seeds
- 40g confit tomatoes
- 20g pitted olives
- Mix all of the ingredients in a blender with the pastry hook until the dough is homogenous, giving it a bit of body.
- Add confit tomatoes and pitted olive.
- Transfer to a salad bowl, cover with a dishcloth and let rise in warm spot for 40min.
- When the dough has double in volume, knead it before dividing.
- Let rise second time.
- Add fennel seeds and sea salt and bake at 200°C.
Tomato Confit ingredients:
- 10 medium tomatoes ripe and firm
- 4 sprigs thyme
- 5 cloves garlic
- Olive oil for cooking and seasoning
- Wash the tomatoes, remove the stem and score the skin cross-shape without touching the meat.
- Plunge the tomatoes in boiling water for 15 seconds, remove with a skimmer and plunge into iced water to stop the cooking. Once cooled, drain on the perforated rack.
- Peel and cut the tomatoes in four quarters. Remove the seeds and keep only the outside part.
- Remove the germs from the garlic cloves and cut in fine shavings.
- Season the tomato quarters with salt, freshly ground pepper and sugar, drizzle with olive oil and lay on a rack, skin side up.
- On each, lay a shaving of garlic and a thyme leaf, put the rack in a 90°C oven and bake the tomatoes for 2 ½ hours, turning them over half way through the cooking.
- Once the tomatoes slices are shrivelled (but not too dry), take them out, lay on a tray and let them cool.
- Add them in a bowl, cover with oil pressed from very ripe olives and keep in a cool place for 4 to 5 days