Cherry Tomato and Rosemary Focaccia Bread
It's been a very...very long time since the last time I baked some bread, maybe about a year ago since we moved back to France, the land of fresh baguettes and what's not, I almost "forgot" how to do it! Naa...kidding...
Hi and Lo, I received my food mag on the mailbox yesterday and saw the focaccia recipe. Rayan begging me to do it, making sure that I do exactly like in the magazine.
Chose promise chose faite..et voila, the focaccia out from the oven, maybe I should have wait for a while before cutting it, but heck, it's delicious and warm.
In the bowl of standing mixer, dissolve the yeast in the water. Add olive oil, all purpose flour and salt, and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour if needed. The dough should eventually form a ball around the dough hook. Remove the dough ball from the bowl, flour your hands and knead for a minute on a lightly floured surface, shape into a ball.
Hi and Lo, I received my food mag on the mailbox yesterday and saw the focaccia recipe. Rayan begging me to do it, making sure that I do exactly like in the magazine.
Chose promise chose faite..et voila, the focaccia out from the oven, maybe I should have wait for a while before cutting it, but heck, it's delicious and warm.
Cherry Tomato and Rosemary Focaccia Bread
Ingredients:
2 tsps. (8g) active dry yeast
1 1/2 cups of warm water
2 tbsp. olive oil
250 g all purpose flour
1 1/2 tsps. salt
1 cup cherry tomatoes
1 to 2 tbsps. fresh rosemary sprigs
Sea salt
Sea salt
In the bowl of standing mixer, dissolve the yeast in the water. Add olive oil, all purpose flour and salt, and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour if needed. The dough should eventually form a ball around the dough hook. Remove the dough ball from the bowl, flour your hands and knead for a minute on a lightly floured surface, shape into a ball.
Clean and dry the mixing bowl and oil lightly with olive oil. Place the dough in it. Cover tightly with plastic and let it rise in a warm spot for 1 to 2 hours, or until it doubled the volume.
Punch down the dough, cover lightly with oiled plastic and let it rest for another 15 minutes.
Preheat oven at 220°C. Line a sheet pan with parchment. Roll the dough into a rectangle and place it on a baking sheet. Cover the dough with a towel and let it rest for another 30 minutes.
Make indentations with your finger and put tomato in each. Sprinkle with the rosemary sprigs and sea salt, drizzle with olive oil.
Bake for about 10 minutes. Leave to cool slightly on a wire rack. Serve warm or cold cut into squares.
Punch down the dough, cover lightly with oiled plastic and let it rest for another 15 minutes.
Preheat oven at 220°C. Line a sheet pan with parchment. Roll the dough into a rectangle and place it on a baking sheet. Cover the dough with a towel and let it rest for another 30 minutes.
Make indentations with your finger and put tomato in each. Sprinkle with the rosemary sprigs and sea salt, drizzle with olive oil.
Bake for about 10 minutes. Leave to cool slightly on a wire rack. Serve warm or cold cut into squares.
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