Cherry Tomato Focaccia Bread Recipe | Episode 393

19:52

SERVES: MAKES 1 BREAD
PREP TIME: 1 HR 15 MINS
COOK TIME: 35-40 MINS
TOTAL TIME: 1 HR 55 MINS







Ingredients
  • 500ml lukewarm water (2 cups)
  • 14g active dry yeast
  • 1 tbsp sugar
  • 600-650g all purpose flour (about 5 cups)
  • 1 tbsp salt
  • 250ml olive oil, (1 cup)
  • cherry tomatoes
  • sea salt flakes

Instructions

1. In a small mixing bowl, stir together the lukewarm water, sugar, and dry yeast.  Let sit for 5 minutes.
2. In a large mixing bowl, combine 2 cups of the flour and salt. Add the yeast mixture and stir until well combined. Add 2 cups of the flour and 1/4 of the olive oil. Stir until smooth. Add the remaining flour and 5 tbsp of the olive oil. Knead or stir for 1 minute more.
3. Pour half of the remaining olive oil onto a 17-by-12-inch baking sheet, coating the bottom completely. 
4. Place the dough on the top of the oil. Flip the dough carefully, so that both sides are completely coated with oil.
5. Use your hands to spread the dough out as much as possible without tearing. It doesn't have to fill the pan. Cover the pan with plastic wrap or parchment paper and a clean kitchen towel. 
6. Let rest until doubled about 50 to 60 minutes.
7. Meanwhile, preheat the oven to 220 C/ 425 F.
8. Drizzle dough with remaining olive oil and pat and press the dough toward the edges.
Top with cherry tomatoes and sprinkle with sea salt flakes. 
9. Bake in preheated oven for about 35 to 40 minutes. 
10. Allow cooling for about 10 minutes before serving. Use a pizza wheel or knife to cut the bread into strips. Serve warm.

*Focaccia can be kept at room temperature, wrapped in plastic, for 2 to 3 days.
Try this bread toasted for breakfast.









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