Olive, Rosemary & Cherry Tomato Focaccia Recipe
Ingredients
Ingredients
- 700g Cotswold Pizza Flour
- 12g sea salt
- 7g dried fast action yeast
- 520ml water, lukewarm
- 2 tsp honey
- 40g extra virgin olive oil
Toppings
- 3 tbsp extra virgin olive oil
- Olives
- Cherry tomatoes, halved (use cut side up)
- 10 rosemary sprigs
- Sea salt
This beautiful Summer Focaccia recipe has been made for us by Sophie Rushton-Smith (IG: @TheCornerPlot), to help us mark the launch of our Cotswold Pizza flour in Waitrose! An instant Mediterranean classic, this Focaccia with Olive, Rosemary & Cherry Tomatoes is perfect for tearing-and-sharing at any meal!
- Baker: Sophie Rushton-Smith
- IG: @TheCornerPlot
- Makes: 1 loaf
- Prep time: 8 mins
- Proving time: 2 hours
- Bake time: 25 mins
- Flours used: Cotswold Pizza flour
Olive, Rosemary & Cherry Tomato Focaccia Recipe Method:
- Place the flour in the bowl of a stand mixer and sprinkle the salt around the edge. Add the yeast in the centre, followed by the water and honey. Place the bowl in the stand mixer and knead on medium for 7 mins. Drizzle one-third of the oil around a clean bowl and add the dough. Cover and leave to rise until doubled in size (about 2 hours, depending on the temperature).
- Drizzle one-third of the oil in the base of a shallow baking tray. Pour in the dough and fold a few times, rolling into the oil. Spread the dough out evenly, cover with cling film and leave to rise in the fridge for 4-5 hours, or until ready to cook.
- Preheat oven to 220 C.
- Remove the dough from the fridge and use your fingers to create pockets. Drizzle over half of the remaining olive oil. Stud with the toppings, sprinkle with the salt and bake for 25 minutes until golden. Drizzle with the remaining olive oil and serve.
← Older Post Newer Post →
