Save to your scrapbook
Golden tomato & olive focaccia
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
7g sachet fast-action yeast
Pinch caster sugar
6 tbsp extra virgin olive oil
500g Essential Strong White Bread Flour
5g sea salt flakes, lightly crushed, plus extra to serve
225g pack Golden Baby Plum Tomatoes
25g pitted dry black olives
3 sprigs rosemary, leaves only
1. Whisk the yeast and sugar into 400ml lukewarm water until completely dissolved. Stir in 2 tbsp of the oil. Combine the flour and salt in a large bowl. Pour in the yeast mixture and stir to a wet dough. Spoon 1 tbsp oil over the top, cover and leave to rise for 2 hours at warm room temperature, or until risen by at least double, and very bubbly. Quarter 100g of the tomatoes and halve the rest.
2. Grease a 33x22cm tin with another 1 tbsp oil. Scrape the dough into the tin and press it out roughly to fit – do not knead it. Scatter the middle of the dough with the quartered tomatoes and ½ the olives. Fold the edges of the dough over the filling to make a rectangular parcel, then flip it over and put it centrally in the tin. Cover again and prove until doubled in size to nearly fill the tin – about 1 hour.
3. Preheat the oven to 220°C, gas mark 7, and put a flat baking tray in to warm up. Drizzle 1 tbsp oil over the bread, then with oiled fingers, prod it all over to make deep dimples and push the dough to the corners of the tin. Scatter with the rest of the tomatoes, olives and the rosemary, plus a good pinch of sea salt flakes.
4. Slide the tin onto the hot baking sheet and bake for 25-30 minutes or until well risen and golden. Remove from the oven and drizzle with the remaining 1 tbsp oil. Cool in the tin, then slice and serve while just-warm.
Cook’s tip This no-knead method is easily spread across the day, or you can do the first rise overnight in the fridge, for a deeper flavour.
Typical values per serving:
This recipe was first published in Thu Jul 01 11:33:29 BST 2021.