Why not add a splash of olive oil and a dash of balsamic vinegar on the side and dunk the tomato focaccia in?! Enjoy!
A classic Italian bread, this tomato focaccia by Staub makes the perfect side to any meal.
Brought to you by Staub
Content continues after advertisements
- 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
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.
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.
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.
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.