Bring the flavours of Italy to your home with this focaccia recipe by cast iron cookware specialists, STAUB.
With many of us enjoying al fresco lunches and dinners in the sunshine, there's no better time to make this homemade version of this classic Italian bread. This easy tomato focaccia bread recipe incorporates fragrant basil and garlic, which is the perfect accompaniment to salads and antipasti. Grab the ingredients and get baking!
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Yields:
4
Prep Time:
1 hr
Cook Time:
16 mins
Total Time:
1 hr 16 mins
Ingredients
1 cube fresh yeast
600 ml water
150 ml olive oil
3 Tbsp. honey
2 tsp. salt
900 g wheat flour (type 550)
300 g ripe cherry tomatoes
1/2 bunch basil
4 garlic cloves
Coarse sea salt to sprinkle on top
Directions
Step 1Crumble the yeast into the bowl of a dough mixer. Add lukewarm water, half of the olive oil, honey, and salt; mix everything thoroughly until the yeast has dissolved. Add flour and knead to a smooth dough within 5 minutes.
Step 2Transfer dough into a bowl that has been brushed with olive oil. Cover and let rise in a warm place until double in size, around 45 minutes.
Step 3In the meantime, wash the tomatoes and cut the larger pieces in half again. Pluck basil leaves from stems; peel garlic. Chop basil and garlic together, then sauté briefly in the remaining olive oil.
Step 4Preheat oven to 225 ° C / 435 ° F. Turn dough out onto a floured work surface. Divide into four pieces, then press each quarter into a flat round. Put one of the rounds into a well-oiled tajine. Press tomatoes into the dough, then drizzle 1/4 of the basil-garlic oil onto the round. Sprinkle the focaccia with sea salt.
Step 5Put covered tajine into the oven and bake for around 8 mins. Then remove lids and bake for another 8 mins until golden brown. Prepare the other 3 focaccia in the same manner.
