Tomato and Basil Focaccia

By | January 6, 2017

Yes, it’s more bread. I’m absolutely loving baking bread at the moment, it’s just so satisfying, smells amazing, and tastes incredible. Focaccia is lovely, because you can do so much with it. Cooked cherry tomatoes are another gorgeous flavour than works really well with bread.

You will need:tomato and basil focaccia ingredients

  • 400g White bread flour
  • 7g Easy yeast
  • 1 Tsp. Salt
  • 1 Tsp. Sugar
  • 250ml Warm water
  • 50 ml oil, plus 4 tablespoons
  • 100g Cherry tomatoes
  • 1 Tbsp. Basil
  • Pinch of Sea salt

Mix the flour, yeast, salt and sugar together in a large mixing bowl. Add the water and oil, and stir together as much as you can.

Tip the dough out on to a well-floured surface. At this point it will be very sticky, knead for 10-15 minutes, until it’s a smooth ball. Add a touch more flour as you go if you need to.

Once the dough is workable, and all the flour on the surface has been incorporated, spread a little oil on your surface.

Now, lift the dough, and stretch it, turning as you stretch, so all sides are handled. When it’s starting to tear, put it down and knead back into a ball. Repeat for 5 minutes. It will stretch further and easier each time.

After 5 minutes, put the ball of dough into a lightly oiled bowl, and cover with a bag, or damp tea towel to rise. Leave for an hour.

focaccia dough

Once the hour is up, punch out the dough, and knead for 5 minutes.

Place the dough in a lightly greased baking tray, and carefully stretch into the edges. It will bounce back, but do your best to get it flat.

Leave to proof for 15 minutes.

Preheat the oven to 180 degrees.

Using your fingertips, dimple the dough, pressing quickly around the dough. Drizzle with oil, and randomly, gently, press the tomatoes into the dough. Sprinkle basil and salt on to the top.

tomato focaccia

Bake for 40 minutes.

Tomato and Basil Focaccia

Prep Time: 1 hour, 20 minutes

Cook Time: 40 minutes

Total Time: 2 hours

Tomato and Basil Focaccia

Ingredients

  • • 400g White bread flour
  • • 7g Easy yeast
  • • 1 Tsp. Salt
  • • 1 Tsp. Sugar
  • • 250ml Warm water
  • • 50 ml oil, plus 4 tablespoons
  • • 100g Cherry tomatoes
  • • 1 Tbsp. Basil
  • • Pinch of Sea salt

Instructions

  1. Mix the flour, yeast, salt and sugar together in a large mixing bowl
  2. Add the water and oil
  3. Mix together as well as you can with a wooden spoon, then tip out on to a well floured surface
  4. Knead for 10-15 minutes
  5. If the dough is still too stick, add a little extra flour, and knead some more
  6. Once the dough is a smooth ball, oil your surface
  7. Lift the dough, and gently stretch, turning as you go
  8. Put it back down, fold the sides in, and knead back into a ball
  9. Repeat for 5 minutes
  10. Knead back to a ball and place in a well oiled bowl, cover, and leave to rise for 1 hour
  11. After an hour, tip the dough out on to an oiled surface, punch the air out and knead for a further 5 minutes
  12. Place in a lightly oiled baking tray and press out into the sides
  13. Leave to proof for 15 minutes
  14. Dimple the dough with your finger tips
  15. Drizzle with oil, gently press in tomatoes and sprinkle with basil and salt
  16. Bake for 40 minutes
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