- 400 g bread flour
- 100 g semolina flour finely ground
- 1 sachet dried yeast
- 1/2 tbsp sugar
- 300 ml lukewarm water
- olive oil
- extra virgin olive oil to finish
- 1 large handful yellow cherry tomatoes
- white wine vinegar
- 2 cloves garlic
- 12 Kalamata olives pitted
- 1 onion diced
- fresh thyme
- balsamic vinegar
- parmesan cheese
Instructions:
Place the flour and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to proof in a warm place for 30 minutes until doubles in size.
While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
Chop the tomatoes into halves. Mix the parmesan and tomatoes into a bowl with the garlic, onions, olives and thyme and season with sea salt and black pepper, a drizzle of extra virgin olive oil, and a tiny splash of white wine vinegar.
Spread the tomato garnish over the focaccia.
Leave to proof for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.
Enjoy!
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