If there’s one recipe that makes me very popular in our household it’s this one. Inspired by
Gaz Oakley’s Avant Garde recipe, this honestly has only one or two changes that are mainly down to personal taste, and it’s an absolute winner.
Including allowing the bread to stand this recipe will take approx. 2 hours to make.
Ingredients:
Bread Dough
4 Cups of Strong White Bread Flour
Pinch of Sea Salt
2 tsp of Yeast
1 & 1/2 Cups of Luke Warm Water
2 tbs of Extra Virgin Olive Oil
2 tbs Maple Syrup
Toppings
3 Bunches of Vine Cherry Tomatoes
2 Sprigs of Fresh Rosemary
Handful of Fresh Basil
1/2 cup Mixed Olives
1 tsp of La Chinata Smoked Dulce Chilli Flakes
Fresh crushed garlic (4 cloves)
Smoked Paprika
Olive Oil
Method:
1. In a jug take 1 ½ cup full of luke warm water and add the yeast. Add 2 tbs olive oil and 2 tbs of maple syrup. Mix and leave to stand for 10mins.
2. Then in a bowl, take the flour, add a tsp of salt and stir in the jug of water, yeast, olive oil and maple syrup.
3. Stir it in slowly and bring together with the hands, creating a dough.
4. Turn out the dough on a clean surface and start to knead. If it feels too wet add a little bit of flour. Knead for about 4-5mins.
5. Put the dough back in to the bowl (coat with a bit of olive oil to stop from sticking) and cover with a damp towel. Leave for about 1 hour in a warm place or overnight for dough to double in size.
6. Take the dough and place on a clean surface. Add a little bit of flour to stop the dough from sticking on the surface and knead very gently for a couple of minutes
7. Take a baking tray (line lightly with flour or greaseproof paper) and flatten the dough in to a ‘rustic’ focaccia shape which looks rounded and rectangular.
8. Leave for another 30mins, covering with a damp cloth.
9. While the dough is proving, prepare the cherry tomatoes, keeping the vine for decoration, and the basil, rosemary, and olives. In a separate bowl add 4 tps of olive oil, some salt and the crushed garlic to make a garlic oil
10. Preheat the oven to 180degrees.
11. Take the dough, remove the towel and using your fingers create small grooves for the tomatoes and olives to be placed in. Press the tomatoes and olives deeply inside each groove and pop the rosemary and tomato vines in the dough by ‘stabbing’ them in. Take the garlic oil and put drops of the oil all over the top of the bread for extra flavour. Sprinkle rock salt, chilli flakes and smoked paprika over top.
12. Place the focaccia in the oven for approx 30-35mins at 180deg.
13. Check and see if the bread is golden and risen. Place back in the oven if need be but don’t take the bread in and out too many times as it makes the bread flat.
14. Leave to stand for approx. 10mins.
15. Place on a wooden chopping board and serve with olive oil, balsamic vinegar or to accompany soup or pasta!
Enjoy!