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Sungold Tomato Foccacia

Sungold Tomato Focaccia

Serves 6 to 8 people

1 teaspoon active dry yeast
1 ¼ cups warm water
1 level teaspoon salt, and a little more for topping
2 ¾ cups bread flour
8 tablespoons olive oil
10-20 cherry tomatoes, left whole
1 teaspoon rosemary leaves

In a large mixing bowl, dissolve the yeast in the warm water. Sir in the salt and all the flour to make a fairly sticky dough. If the dough is very soft it makes the yeast work more quickly and then you get the characteristic holes forming in the bread, so try not to add extra flour.

Cover it with plastic wrap and leave to rise for 30-45 minutes. When it has doubled its volume, add 2 tablespoons of the olive oil. Fold the dough in the bowl to integrate the oil and then cover again with plastic wrap and leave the dough to rise as before.

Repeat this whole process twice, each time adding another 2 tablespoons of the oil and folding.

When the dough has risen for the fourth time, place it on a small flat baking sheet (about 9 by 12 inches) lined with parchment paper or greased with olive oil. Push the dough out to the corners (it should be about ¾ inch thick) and then add another couple of tablespoons of olive oil and press it into the bread. You’re aiming to make ¼ inch dents.

Cover the dough with a cloth and leave to rise again for another hour or so until it has doubled in volume and begun to bubble.

Preheat the oven to 400 degrees F. Sprinkle the dough lightly with salt, scatter over the tomatoes and rosemary, and bake in the preheated oven. Place a heatproof bowl of water in the bottom of the oven. This creates steam, which gives a lighter, fluffier texture to the bread.

Bake until the focaccia has a nice golden color. Allow to cool for half and hour and then place on a wire rack to cool further.


From Cooking with Vegetables and Fruits In Season  by Sarah Raven