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Cherry Tomato, Olive and Rosemary Focaccia
Preparation info
- Makes
1
large flat loaf - Difficulty
Easy
Appears in
Published 2013
This is one of the breads that we like to serve before the starters arrive in the restaurant. Boilíe goat’s cheese also makes a fantastic topping, as it’s wonderfully creamy yet has a mild flavour. This is best warm, but it also reheats well or is fine when cold.
Ingredients
450 g 1 lb 1 tsp
Method
Mix together the flour, yeast and ¼ teaspoon of the salt in a large bowl. Make a well in the centre and pour in the tepid water and 5 tablespoons of the olive oil. Mix well to achieve a soft dough.
Turn the dough out onto a clean surface and knead for 10 minutes, until smooth and elastic. Place in an oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for about 1 ho