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