Tomato focaccia

A classic Italian bread, this tomato focaccia by Staub makes the perfect side to any meal.

Brought to you by Staub

 

Why not add a splash of olive oil and a dash of balsamic vinegar on the side and dunk the tomato focaccia in?! Enjoy!

Ingredients

  • 1 cube of fresh yeast (42g)
  • 600 ml lukewarm water
  • 150 ml olive oil
  • 3 tbsp honey
  • 2 tsp salt
  • 900 g wheat flour (type 550)
  • 300 g ripe cherry tomatoes
  • ½ a bunch of basil, leaves picked
  • 4 garlic cloves, peeled
  • coarse sea salt, for sprinkling

Instructions

1
Crumble the yeast into the bowl of a dough mixer. Add the water, half of the olive oil, honey and salt; mix everything thoroughly until the yeast has dissolved. Add the flour and knead to a smooth dough within 5 minutes. Transfer the dough to a bowl that has been brushed with olive oil. Cover and let rise in a warm place until doubled in size, around 45 minutes.
2
Meanwhile, wash the tomatoes and cut the larger pieces in half again. Chop the basil and garlic together, then sauté briefly in the remaining olive oil.
3
Preheat the oven to 225°C/Gas Mark 7. Turn the dough out onto a floured work surface. Divide into four pieces, then press each quarter into a flat round. Put one of the rounds into a well-oiled tajine. Press the tomatoes into the dough, then drizzle quarter of the basil-garlic oil onto the round. Sprinkle the focaccia with sea salt.
4
Put the covered tajine into the oven and bake for around 8 minutes, then remove the lid and bake for another 8 minutes until golden brown. Prepare the other three focaccias in the same manner.

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