- Servings : 6
- Prep Time : 1:40 h
- Cook Time : 30m
- Ready In : 2:10 h
Garlic and basil are perfect partners for the juicy cherry tomatoes that top this easy focaccia.
- 2 tsps active dried yeast
- 300ml warm water
- 500g white bread flour
- 41⁄2 tbsps olive oil plus extra for greasing
- 14 cherry tomatoes
- 2 cloves garlic, sliced
- 60g Parmesan, finely grated
- sea-salt flakes
- 2 tsps fresh basil leaves, chopped
- extra basil, to garnish
- prosciutto, to garnish
Mix the yeast with 50ml of the warm water and stir. Leave to froth for 10 minutes.
Sift the flour into a bowl, make a well in the centre and put the yeast into it. Mix in the flour, 3 tablespoons of the oil and as much of the water as it takes to bring it all together into a soft (but not too sticky) dough. Add more water if needed.
Knead for six minutes in a machine or 10 minutes by hand. Lightly oil a bowl and turn the ball of dough in it so it’s covered in oil on all sides.
Cover the bowl with oiled clingfilm and set to rise in a warm place for an hour. The dough should double in size.
Place the dough on a metal baking-sheet brushed with olive oil. Flatten and stretch the dough into a rectangle about 28 x 23cm. Cover with the oiled clingfilm and leave for a further 30 to 45 minutes.
Using your fingers make dimples all over the dough. Stick the tomatoes and garlic into the dimples and drizzle the remaining 11⁄2 tbsp oil over the top. Scatter with sea salt, parmesan and basil.
Bake in an oven preheated to 200°C for about 30 minutes. Tap the base – if it sounds hollow it’s ready. Garnish with fresh basil leaves and prosciutto.