Fire & Slice published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small
Cherry Tomato & Olive Focaccia
Homemade focaccia, served warm from the oven, is a real treat
This colourful loaf, studded with red cherry tomatoes and black olives, makes a great mealtime centrepiece, accompanied by cheeses and charcuterie.
Serves
6
Ingredients
- 500g strong white bread flour
- 1 tsp fast acting dried yeast
- 1 tsp fine sea salt
- 1 tsp sugar
- 300ml hand-hot water
- 5 tbsp extra virgin olive oil
- 12 cherry tomatoes, halved
- 12 black olives, pitted
- a few sprigs of fresh thyme
- a pinch of sea salt flakes, to serve
- a pizza peel
Method
- Mix together the flour, yeast, salt and sugar. Gradually add in the water and two tablespoons of the oil, bringing the mixture together to form a sticky dough. Turn out onto a lightly floured surface and knead until smooth and elastic. Transfer to the prepared mixing bowl, cover and set aside in a warm place to rise for one hour. Liberally dust your pizza peel with flour.
- Break down the risen dough and shape into a large oval on the prepared pizza peel.
- Using your fingers, press into the dough forming numerous small indents in it. Fill the indents with the tomatoes and olives and spoon over two tablespoons of the oil so that it fills any empty indents. Sprinkle with thyme and set aside to rest for 30 minutes.
- Preheat your pizza oven to 350C (662F).
- Bake the focaccia in the preheated oven for four–five minutes, until golden-brown. Spoon over the remaining tablespoon of oil and sprinkle with salt flakes.
- Serve warm from the oven or at room temperature.
Fire & Slice published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small
