Name: Sundried tomato focaccia
Yield: 6
Cuisine: italian
Ingredients: 270.0 lukewarm water; 5.0 sugar; 2.0 flakey salt; 5.0 quick yeast; 80.0 sundried cherry tomatoes; 300.0 white bread flour; 6.0 salt; 6.0 olive oil; 2.0 oregano; 2.0 garlic

Adapted a quick focaccia recipe from my mum!

Ingredients -

270 ml lukewarm water

5 g sugar

2 pinches flakey salt

5 g quick yeast

80 g sundried cherry tomatoes

300 g white bread flour

6 g salt

6 tbsp olive oil

2 tsp oregano (
dried
)

2 cloves garlic (
grated
)

Instructions

1 Mix the dry ingredients (flour, yeast, salt and sugar) in a large bowl. Then add the lukewarm water (70ml boiling water + 200ml cold water) and two tablespoons of olive oil and mix until it forms a wet dough. Add a bit more olive oil to lightly cover the surface of the dough and then leave with a damp tablecloth over the top of the bowl for an hour to prove.

2 After an hour has passed, use a fork to deflate the dough by pulling it in from the sides into the center. This helps gluten form in the dough and deflate any big bubbles.

3 Repeat the process of deflating and proving the dough twice more with a hour to prove between each time. On the last deflate, lightly incorporate the oregano - don't stir too much, it doesn't matter if its not completely evenly distributed.

4 Pour a two tablespoons of olive oil into a rectangular metal pan and spread along the bottom. Then place the dough into the center and leave to prove for another hour.

5 While the dough is proving, chop the sun-dried cherry tomatoes into smaller pieces and mix in the grated garlic. Use a generous amount f the oil from the jar so it forms a sort of paste. Preheat the oven to 240C.

6 Once the dough has proved and has doubled in size, use your fingers to lightly push the dough to the corners of the tray. Then pour over the tomato and oil mixture along with the rest of the olive oil evenly over the surface of the dough and use your fingers to dimples it. Be generous with the oil, it makes it taste better. Leave to prove for another 30 minutes so the dough has chance to puff up again.

7 Sprinkle flakey salt over the top of the dough and place in the oven for 20 minutes until a deep golden brown. Transfer onto a wire rack to cool - then enjoy!

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Sundried tomato focaccia

Adapted a quick focaccia recipe from my mum!

Ingredients -

270

ml lukewarm water

5

g sugar

2

pinches flakey salt

5

g quick yeast

80

g sundried cherry tomatoes

300

g white bread flour

6

g salt

6

tbsp olive oil

2

tsp oregano (dried)

2

cloves garlic (grated)

Instructions

1

2

After an hour has passed, use a fork to deflate the dough by pulling it in from the sides into the center. This helps gluten form in the dough and deflate any big bubbles.

3

Repeat the process of deflating and proving the dough twice more with a hour to prove between each time. On the last deflate, lightly incorporate the oregano - don't stir too much, it doesn't matter if its not completely evenly distributed.

4

Pour a two tablespoons of olive oil into a rectangular metal pan and spread along the bottom. Then place the dough into the center and leave to prove for another hour.

5

While the dough is proving, chop the sun-dried cherry tomatoes into smaller pieces and mix in the grated garlic. Use a generous amount f the oil from the jar so it forms a sort of paste. Preheat the oven to 240C.

6

7

Sprinkle flakey salt over the top of the dough and place in the oven for 20 minutes until a deep golden brown. Transfer onto a wire rack to cool - then enjoy!

tsp oregano (
dried
)

cloves garlic (
grated
)