Tomato and Rosemary Focaccia
- Sep 3, 2018
- 2 min read
This is an absolutely scrumptious treat and it was demolished within hours of it coming out of the oven. It is delicious to eat it by itself as a snack or as part of a meal but is definitely best eaten warm.
Ingredients:
5tbsp olive oil
2 garlic cloves, crushed
350g strong white bread flour
2 tsp salt
1 sachet dried yeast
1 tsp caster sugar
225ml warm water
2 tsp finely chopped rosemary
220g cherry tomatoes
1/4 tsp flakey sea salt
Method:
Mix together 1 tbsp of the oil and all of the garlic, set aside. Sift the flour and salt together in a bowl and stir in the yeast and sugar. Add the remaining oil and water. Mix into a dough.
Turn out onto a lightly floured surface and knead for 10 mins until smooth and elastic, then knead in 1 tbsp of the garlic flavoured oil.
Brush a 17 X 25cm baking tin with oil. Press the dough over the base of the tin with your hands. Brush the remaining garlic oil over the top, then scatter over the rosemary. Cover with cling film and set aside in a warm place for about an hour until double in size.
Preheat the oven to 230C. Scatter the tomatoes over the focaccia and press them into the base of the dough. Sprinkle with sea salt. Place in the preheated oven and immediately reduce the temp to 200C. Bake for 25-30 mins. Transfer to wire rack to cool.
Cut up the bread and enjoy warm!
I got this recipe from the book 'Bread, 100 everyday recipes'. In stead of using cherry tomatoes i used the tomatoes from my allotment and come were cherry sized and some were berry tomatoes which i think gave some variation in size. I also kneaded in about 3 tbsp of the garlic oil to give it a stronger flavour in the bread itself and i added more sea salt on the top to give a stronger flavour
Comments