TOMATO FOCACCIA

These ingredients will make 20 focaccias (30cm each).

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Step 1

In a bowl, add flour, 500ml room temperature water and yeast. Knead for a couple of minutes.

Step 2

Add the rest of the water little by little, 25g salt, 3 tablespoons extra virgin olive oil (optional) and knead for 10 mins.

Step 3

Spread some extra virgin olive oil on the bottom of a bowl, put your dough in and cover with a clean towel.

Step 4

Let your dough proof for 3 hours. After 3 hours, divide your dough in half (it will make 2 focaccias).

Step 5

Oil a round shallow tin (30cm), tip the dough onto the work surface, then stretch it to fill the tin.

Step 6

Cut your cherry tomatoes in half, then add them on top of your focaccia (use the rest for the other focaccia).

Step 7

Cover your focaccia with a clean towel then let it proof for 20 more minutes.

Step 8

In the meantime, preheat your oven (220C/430F).

Step 9

Spread a couple of tablespoons of extra virgin olive oil on top of your focaccia.

Step 10

Bake your focaccia for about 10/12 mins. Make sure you don’t over bake it otherwise it will become too hard.