Bruschetta on Homemade Focaccia

Updated at: Wed, 16 Aug 2023 21:11:44 GMT

Step 1

Combine the flour and salt.

Step 2

In a separate bowl proof the yeast: combine the 250ml of warm water, yeast and sugar. Mix and let it sit for 12-15 minutes until the yeast has formed a foamy top.

Step 3

Add the yeast mixture to the flour and mix with a wooden spoon.

Step 4

Add another tablespoon of olive oil and the other 250ml of warm water. Mix until there are no flour bits left and the dough has formed.

Step 5

Cover the dough with plastic wrap or a damp towel. Let it rest for at least one hour or until the dough has doubled in size.

Step 6

Oil or line a baking pan with parchment paper or use olive oil. Add the focaccia dough to the pan and shape it until it reaches the corners. Cover the pan and let it sit for another hour or up to 3 hours or until the dough is approximately 1-1.5 inches in height.

Step 7

Drizzle another 2 tablespoons of olive oil on top of the dough.

Step 8

add fresh Rosemary and thyme all over the dough and place into a preheated oven at 180 degrees for 15-20 min or until golden brown.

Step 9

Finely chop the shallot and garlic and add to a bowl.

Step 10

Slice the tomatoes into small cubes approximately 8-10mm and add to the bowl with the shallot and garlic.

Step 11

Add in the olive oil and balsamic vinegar, wash the basil leaves and tear them up into small pieces and add to the bowl. Season with salt and pepper and mix and leave to marinate for about 10 minutes.

Step 12

Remove the Focaccia from the oven, and cut it into slices approximately 30mm x 50mm.

Step 13

Top with the Bruschetta and serve, lick your lips and enjoy.

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