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Floral Focaccia
Preparation : 0 min
Cooking : 25 min
Total time : 2 h 10 Rest : 1 h 45
Equipment
Baking tray
8 pieces
500 g bread flour
10 g dried yeast
10 g salt
1 tbsp honey
350 ml warm water
60 ml olive oil, plus extra for drizzling
10 cherry tomatoes
3 sprigs rosemary
1 pinch sea salt
0.5 red onion, thinly sliced
Associated products
RECIPE STEPS
1
Combine all the ingredients in the bowl of your food processor fitted with the dough blade, pulse briefly to mix.
- 500 g bread flour
- 10 g dried yeast
- 10 g salt
- 1 tbsp honey
- 350 ml warm water
- 60 ml olive oil, plus extra for drizzling
2
Process until a dough forms and pulls away from the sides of the bowl. Allow the food processor to knead the dough for about 2-3 minutes until it is smooth and elastic.
3
Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel and let it rise in a warm place until doubled in size, for about 1 hour.
4
Preheat your oven to 220°C. Oil your baking tray and transfer the rested dough. Press the dough out evenly into a rectangle about 1 inch thick.
5
Let it rise again for about 30-45 minutes, until slightly puffy.
6
Use your fingers to create dimples all over the surface of the dough. Drizzle the top with olive oil and place on your desired toppings.
- 10 cherry tomatoes
- 3 sprigs rosemary
- 1 pinch sea salt
- 0.5 red onion, thinly sliced
7
Place the focaccia in the preheated oven and bake for 15 minutes and then turn the oven down to 180°C for a further 10 minutes.
8
Serve: Allow the focaccia to cool slightly before slicing and serving. Enjoy your homemade, freshly baked focaccia!
