I’ve been a big fan of focaccia bread for a long time, and this is my favourite this year, using fantastic little cherry tomatoes - green, red and yellow - and of course their best mate, basil.
It makes a fantastic picnic sandwich or main course bread, which everyone seems to love.
Make up your basic bread recipe and allow to prove for 40 minutes.
While it’s proving, prick your tomatoes with a knife and drop them into boiling water for around 30 seconds.
Drain, cool them under cold water, and remove the skins, keeping them whole if possible, as they’re nice and small.
Put the tomatoes in a bowl, cover with the olive oil and put to one side. I usually make one large focaccia but you can make 2 smaller ones if you like.
Take your proved dough and bash the air out, then put it on a floured surface and roll it out about 2.5cm/1 inch thick.
Transfer it to a floured baking tray and push the dough to fill the tray. Pour over the olive oil and tomatoes and sprinkle over the basil.
Push your fingers to the bottom of the tray across the whole dough, using them like a poker, pushing them through the dough and then flattening them out when you hit the tin. This gives the bread its classic shape and makes indentations so you get little pools of oil while it’s cooking. Leave to prove until it has doubled in size again then sprinkle with salt and pepper and carefully place into a preheated oven at 220°C/425°F/gas 7. Cook for around 20 minutes, until the bread is crisp and golden on top and soft in the middle. Drizzle with more extra virgin olive oil when you take it out of the oven.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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