Tomato & Basil Focaccia

Tomato & Basil Focaccia
30 Minutes Easy

INGREDIENTS:

Dough

  • 328 g Strong white flour
  • 240 g Tepid water
  • 7 g Fine sea salt
  • 3 g Fresh yeast
  • 22 g Oil

Topping

  • 1 small box of cherry tomatoes
  • 1 Bunch of basil
  • Olive oil for drizzling
  • Sea salt flakes
  • Dusting of semolina flour

METHOD:

1. Add all ingredients to mixing bowl with the dough hook attachment in place. Ensure that the salt and yeast don’t come directly into contact with each other until you start to mix

2. Mix on a slow speed for 5 minutes, then on a faster setting for a further 6 minutes

3. Place in oiled bowl at room temperature and leave for 2 hours. Gently fold into an envelope shape after the 1st and the 2nd hour

4. Leave to rest for 15 minutes then make indentations with fingers all over the bread, pressing the basil and tomatoes into the bread. Prove in a warm place until it’s doubled in size

BAKING:

1. Pour 100 ml of water in the bottom of the cavity. Set the oven to the True fan cooking PlusSteam heat programme. Press the PlusSteam button and let the oven preheat to 230C*

2. Drizzle the dough with olive oil and sprinkle with sea salt flakes

3. Place tray in the oven, reduce temperature to 200 C and bake for 15 to 20 minutes or until golden brown

*Conventional cooking: Preheat oven to 240 C. Place tray in the oven and reduce to 220 C, bake for 15 to 20 minutes or until golden brown


Recipe presented by Zanussi

 
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