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Tomato and basil focaccia
Ingredients
- 500g strong white bread flour
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 80 mls olive oil
- 200-250 mls warm water
- Basil leaves
- Baby tomatoes
- Extra virgin olive oil
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Directions
- 1. Put flour, salt, yeast into a bowl with oil and enough water to make a soft but not sticky dough.
- 2. Dough should be loose, not firm. Knead 10-15 minutes until spongy, adding as much water as possible to make a light dough.
- 3. Put in a greased bowl, cover with film and leave to prove for one hour until doubled.
- 4. Flatten to a square, press holes at regular intervals, press tomatoes into bread, scatter leaves and brush with extra Virginia olive oil and sea salt.
- 5. Bake 25-30 minutes at 180 degrees Celsius fan assisted oven until golden brown. Brush with oil, serve!
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