Focaccia with Cherry Tomatoes
Makes 16 pieces
- 10g olive oil plus more for drizzling
- 1.5 tsp dried fast acting yeast or 15g fresh yeast
- 300g strong white bread flour
- 190g warm water
- 1/2 tsp salt
- 1 pinch sugar
- 200g approx of cherry tomatoes, sliced in half
- Flaky sea salt and freshly ground black pepper
Line a half sized roasting tray with bake glide or greaseproof paper and add 2 – 3 tbsp olive oil. Set aside.
Place flour, yeast, water, 10g olive oil, sugar and salt into mixing bowl and mix together then knead either by hand or using a food mixer with dough attachment for about 10 mins. Turn out on to the prepared baking tray. With oiled hands, form dough into a round shape and cover with a thin coating of oil. Cover dough with a large bowl or cling film and let rise in a warm place ie on top of the simmering plate lid, protected with a tea towel or lid cover, until doubled in size. This usually takes about an hour. Alternatively, use the storage cupboard of an AGA eR3 or AGA R3 which will be slightly warm when any part of the cooker is on.
Once risen, without kneading the dough any further, drizzle with olive oil and spread out with oiled finger tips into a rectangle the size of the baking tray, make some dimples using your fingers. Drizzle with a little more olive oil and put the cherry tomato halves into the dimples. Sprinkle with flaky salt and bake for 20 – 25 minutes in the centre of AGA roasting oven or until golden brown.
Cool before cutting into squares and serving.
Store in a cool place or in the fridge for a couple of days. Freezes well
Recipe by Na Hansell