Tomato & Garlic Focaccia Recipe
Ingredients List:
- 4 Garlic cloves, peeled and crushed
- 150ml Olive oil
- 500g Strong White Flour, plus extra for dusting
- 1 tblsp fine Sea Salt
- 20g Yeast, dried
- 300ml Water, room temperature
Topping
- Salt water made from 30g fine sea salt dissolved in 100ml warm water
- 6 ripe tomatoes, thinly sliced
Instructions:
In a medium jug, add the garlic to the olive oil then leave to infuse for 4 to 6 hours (or overnight for a more intense flavour).
In a large
mixing bowl, add flour, salt, yeast, half of the infused olive oil and all the water, and then mix until comes together.
Tip out onto a lightly floured surface and knead for 6 minutes, then put back into the bowl and allow to rest for 1 hour. It will double in size.
Line a baking tray with baking paper. Turn the dough out onto a lightly floured surface and roll or shape using your hands and fingers, a rectangle shape with a 2.5cm thickness. Lift this up and place onto your prepared baking tray. Sprinkle with the dissolved salt water and the remaining olive oil, then, using a knife, prick the top of the dough all over. Then using your fingers, press down on dough to create little finger pokes. Place the tomatoes on top of the dough and allow to rest for another hour.
Preheat oven to 220 °C. Bake the focaccia for 25-30 minutes or until golden brown all over. Eat warm.
Buon Appetito!
