Posted on 01/06/2016 in Summer
Focaccia is a wonderfully versatile bread that can be transformed by all manner of flavourings and toppings. This recipe is taking advantage of a Summer glut of tomatoes but experiment throughout the year with debate we is in season.
500g/1lb 2oz strong white bread flour
2 tsp salt
2 sachets dried yeast
400ml/14fl oz cold water
12-15 Ripe cherry tomatoes
Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water.
Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes.
Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
Line two large baking sheets with greaseproof paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.
Preheat the oven to 220C/425F/Gas 7. Drizzle the loaves with oil, top with the cherry tomatoes then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
