Quality ingredients – in particular an insane amount of olive oil – make this home made bread a satisfying home bake. As you can see, even a bread novice like myself can create focaccia without too much trouble.
I added some oven dried tomatoes and fresh oregano. The bread makes an excellent side for soups and salads, perhaps next time I would add some parmesan to the dough (extra calories but why not, after all the olive oil it is inconsequential!).
Oven Roasted Tomatoes:
100g mini tomatoes (I used Datterini Sicilian tomatoes but cherry tomatoes or mini plum are fine)
Salt and pepper to season
A tiny splash of Balsamic vinegar
Half a tablespoon of olive oil. (I would suggest you use the best possible one you can, it really makes a difference). I have some wonderful oil from the South of France. Having been a devotee of Italian Olive oil, I have recently really enjoyed some excellent French and Greek oils. Really strong flavoured and delicious!
Preheat oven to 140DegC.
Slice the tomatoes and season with salt, pepper, rosemary, balsamic and olive oil.
Bake for an hour or until the tomatoes are dried but not burning.
Tomato and Herb Focaccia
350g Strong white plain flour
7g Fast Acting Yeast
210ml lukewarm water
4 tablespoons olive oil
1 teaspoon salt
Oven dried tomatoes
Mix the flour, yeast and salt in a mixing bowl. Slowly add the water and 1 tablespoons olive oil, combining to form a dough. Knead for 10-15 minutes until the dough is soft and pliable. If you have a stand mixer, knead it using the dough hook at minimum speed for 1 minute and then at a slow speed for 4 minutes.
Cover with oiled cling film and leave to rise until double in size (around an hour).
Knock back the dough by neading for a minute on a floured boared and then shape it into a circle to fit into an oiled baking dish.
Cover with cling film again and allow to rise for another hour. Preheat oven to 200 Deg C.
Create deep indentations in the foccacia bread. Add the topping of tomatoes and herbs and add 2ml of olive oil.
Bake at 200Deg C for 20-25 minutes until golden brown.
When coming out of oven the bread is best if topped with another tablespoon of olive oil.
I am linking this to the July One Ingredient Linky that I host with my friend Laura over at How to cook good food (this month it is her blog hosting some great tomato recipes)
Am also linking to another friend’s blog, which is Karen from Lavender and Lovage who hosts a herbs on saturday linky. July is hosted by Bangers and Mash blog
With thanks to Kenwood for providing me with a Stand Mixer