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Ingredients
500g strong white bread flour
7g easy bake yeast sachet
50ml olive oil, plus extra for greasing and kneading
125g mixed baby tomatoes, halved
Extra virgin olive oil, for drizzling
Method
Put the flour in a large bowl, or the bowl
of a stand mixer. Add the yeast to one
side of the bowl and 2 tsp fine salt to the
other, then rub into the flour to combine.
Add 50ml oil and 225ml lukewarm
water. Stir the ingredients together using
your hands or the dough hook attachment
on the mixer, until they start to form a
rough dough. Gradually add another 75ml
lukewarm water. The dough will be very
wet, but this is what creates the irregular
holes in a focaccia, so persevere.
Knead for 5-10 minutes with the mixer
(or liberally oil your worktop, tip the dough
onto it and knead by hand – oiling your
hands and the surfaces as necessary – until
the dough is elastic). Transfer to an oiled
rectangular container, cover and chill in the
fridge overnight (for at least 8 hours).
In the morning, allow the dough to come
to room temperature. Generously grease a
30x20cm baking tin with oil.
Carefully remove the dough from the
container and turn it onto the baking tray.
Don’t handle the dough too much. Stretch
(don’t knead) it into a large rectangle.
Spread it to the tray edges and make
indentations on the surface with your
fingers. Cover loosely and leave to rise for
another 30 minutes. It should look puffy
when ready to bake.
Preheat the oven to 220°C, gas mark 7.
When the dough rises, make a few more
indentations, drizzle with more oil and top
with the tomatoes and about 1 tsp of sea
salt flakes. Bake for 20-25 minutes, until
golden. Drizzle with extra virgin olive oil as
soon as it comes out of the oven, then allow
to cool on a wire rack.
Cook’s tip
If overnight is too long to wait, leave your dough to rise at room temperature. Wait until it doubles in size, (2-3 hours).
Nutritional
Typical values per serving when made using specific products in recipe
Energy
926kJ/ 220kcals
Fat
5.6g
Saturated Fat
0.8g
Carbohydrates
35g
Sugars
0.7g
Fibre
1.8g
Protein
6.1g
Salt
1.5g
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