• Focaccia

Tomato and Basil Homemade Focaccia – A Delicious Starter

Darroch and I love homemade pizza, we often make it but I am always left with additional dough. Thankfully, my recipe is freezable so I just roll it into a ball and pop it in the freezer until it is needed again.

The other day we had a last-minute braai with friends so I hauled out two balls of frozen dough and let it defrost. I then made delicious focaccia as a starter.

I personally love garlic and butter focaccia that is super thin and crispy. I crack some salt and pepper over it and presto, an easy mouth-watering snack.

I needed to make a tomato and basil one as it was on my list for the Jamie Oliver Challenge. As I write this, I have 45 recipes left to cook and 49 days in which to do it.

It is amazing how much you learn when you set a challenge for yourself. Like this focaccia, I have never thought of making it at home. I watched a show once that made focaccia using the same methods as me but the chef added a brine over the top before cooking. I would love to try it that way too. I like a thin crispy one but to do the brine method, I will need to make the dough recipe as is below and not use leftovers.

Making this meant that I blanched cherry tomatoes for the first time and sat patiently peeling off the skins as they burst free. Did you know the skins hold no nutritional value, they are undigestable!

Focaccia

Will I make this again? Heck yes! My mouth is watering just looking at the images. I think as time goes on it will be nice to try some variations. I will definitely keep you posted.

Focaccia

You can find the basic dough recipe here if you wish to make your own version. Check out the tomato and basil recipe below.

With My Love,
Tyler

Tomato and Basil Foccacia

Prep Time: 45 mins
Cook Time: 20 mins
Yields: 5 - 6

Ingredients

  • 4 and half Cups - Organic Plain Flour
  • Pinch of Salt
  • 1 Packet - Instant Yeast
  • Half Tbsp - Sugar (or Honey)
  • 12 Tbsp - Olive Oil
  • 375ml Warm Water
  • Mixed Cherry Tomatoes
  • Punnet of Fresh Basil
  • Salt & Pepper to taste

Method

  1. Heat oven to 220°C
  2. Add yeast, oil, sugar and warm water to jug and set aside
  3. Sift flour and salt together, create well in the centre
  4. Once yeast has started foaming, gradually add it into the well of flour, mixing until dough can no longer be mixed with spoon.
  5. Flour hands and start kneading dough until flour and yeast mixture fully combined in bowl
  6. Flour surface and proceed to knead dough for 10 minutes or until smooth, shiny and bouncy
  7. Roll into ball, rub surface with olive oil and store in warm space for 30 minutes
  8. While the dough rests, bring water to the boil and prep to blanche tomatoes
  9. Once the water has come to the boil, drop the tomatoes and blanche for 30 seconds. You will notice the skin starting to split and peel
  10. After 30 seconds, remove tomatoes from boiling water and add them to a bowl of cold water
  11. Once cooled, gently peel away the skins and set aside
  12. Wash and pick the basil leaves and set aside
  13. Once the dough is ready, flour a baking tray and spread dough out into all corners
  14. Using your fingers, press holes into dough but be sure you don't break through the dough
  15. Once the dough has lots of pockets and indentations add tomatoes and basil
  16. Generously drizzle with olive oil, crack salt and pepper and place in the oven
  17. Bake for 20 minutes
  18. Once done, drizzle with olive oil and serve

Additional Info

It is essential to make sure you don't kill your yeast. Make sure your water is lukewarm before adding it to the yeast, too hot and the dough will be tough and dense.

No Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.