bread, focaccia, italian stallion -
Focaccia with herby cherry tomatoes
A little trip to Italy with this light and fluffy Focaccia. The soft, juicy, herb soaked tomatoes gives colour as well as flavour. I also add two teaspoons of Italian Stallion into the dough for an extra tickle. It’s ideal for alfresco dining to eat with drinks and/or with your lunch or dinner. It would make a lovely gift to take if you’re heading out to friends with this wrapped up in a tea towel still warm from the oven!
Focaccia with herby cherry tomatoes
Sue Stoneman
Rated 5.0 stars by 1 users
Category
Vegetarian
Servings
6
Prep Time
20 minutes
Cook Time
30-40 minutes
A little trip to Italy with this light and fluffy Focaccia. The soft, juicy, herb soaked tomatoes gives colour as well as flavour.I also add two teaspoons of Italian Stallion into the dough for an extra tickle. It’s ideal for alfresco dining to eat with drinks and/or with your lunch or dinner. It would make a lovely gift to take if you’re heading out to friends with this wrapped up in a tea towel still warm from the oven!
Ingredients
- 500g Strong White bread flour
- 1.5tsp salt
- 7g dried yeast
- 30ml olive oil
- 370ml luke warm water
-
2tsp Italian Stallion seasoning
- 150ml olive oil
-
1.5tbsp Italian Stallion seasoning
- Approx 14 cherry tomatoes, halved
- Half a red onion, finely sliced
- Flaky Sea Salt to sprinkle on the top before baking (about half a tablespoon, maybe a bit more)
For the dough
For the topping
Directions
- 1. Pour into a bowl 150ml olive oil and add 1.5tsp Italian Stallion seasoning and give it a good stir. Add in the cut tomatoes and leave to the side to allow the herbs to infuse the oil.
- 2. Make the dough. Place all the dough ingredients into a mixing bowl – I use my KitchenAid fitted with a dough hook and mix for 5-8 minutes until you have a smooth dough. You can mix it by hand, and knead for ten minutes. Cover with a clean tea towel and leave to prove for about two hours.
- 3. Line your baking tin with parchment paper and oil it before carefully tipping the risen dough into the tin. Gently ease it into the corners with your fingers. Cover with the tea towel and leave to rise again for about an hour and a half.
- 4. Oil your fingers with the herby oil and then press them into the risen dough to make holes. Then take the tomatoes and press them in to the dough also. Pour over the rest of the herby oil and sprinkle over the sliced onion, finishing off with sea salt.
- 5. Bake in your BBQ at a temperature of 180C indirect heat for about 30-40 minutes until lightly browned. Check that it’s cooked by tapping on the base of the bread – it should sound hollow. Or bake in a domestic oven at 190C for about 20 minutes. Put on a cooling rack to allow to cool before slicing and eating!
Recipe Note
Try this with sundried tomatoes or olives.