I feel that focaccia has gone a bit out of vogue, people seem to be replacing it with Turkish bread. While I love Turkish bread, I still really enjoy eating a lovely piece of focaccia either as a toasted sandwich or an accompaniment to dinner. You can of course top a focaccia with anything you fancy. I’ve gone for the classic rosemary, cherry tomatoes and rock salt for this one.
600 grams white bakers flour
300 mls (approx.) warmed water
2 tsp dried yeast
Punnet of cherry tomatoes
Fresh rosemary sprigs
1. Mix all dough ingredients together with the dough hook of a kitchen appliance
or by hand. Knead for 4-5 minutes until smooth and silky. Place in a bowl, cover
with oiled cling film and place in a warm place to rise for about an hour.
2. Flour the bench and roll the dough out into an oblong, large enough to fit into
a slice tin. Line the slice tin with baking paper and place the dough on top. Cover
with oiled cling wrap and leave for half an hour or so.
3. Heat oven to 190 degrees C. Using your fingertips, ‘dimple’ the surface of the
dough. You need to press down quite firmly, otherwise the holes will disappear
as the bread cooks. Poke small sprigs of rosemary into the surface and sprinkle
with rock salt and cherry tomatoes.
4. Bake in the oven for around 20 minutes or until lovely and golden. Eat warm,
cooled or toasted.