Focaccia with Mozzarella, Cherry Tomatoes & Rosemary

Name: Focaccia with Mozzarella, Cherry Tomatoes & Rosemary
Ingredients: 500g, strong white flour; 2 tsp, salt; 7g (1 sachet), fast action dried yeast; 2 tbsp, olive oil, plus a little extra for kneading; 350ml, tepid water; 10, cherry tomatoes, halved; 10, mozzarella pearls; 4, rosemary stems, cut into 2cm sprigs; 2 tsp, sea salt; 2 tbsp, olive oil, for drizzling

Difficulty level : Easy
Type : Snack

Why not give our fabulous focaccia recipe a go, a versatile bread which tastes and looks great with almost any dish from around the world.

Ingredients

500g strong white flour
2 tsp salt
7g (1 sachet) fast action dried yeast
2 tbsp olive oil plus a little extra for kneading
350ml tepid water
10 cherry tomatoes halved
10 mozzarella pearls
4 rosemary stems cut into 2cm sprigs
2 tsp sea salt
2 tbsp olive oil for drizzling

Method

Grease the baking trays.
Place the flour, salt, yeast, oil and water into a large bowl and mix together to form a dough then continue kneading by hand in the bowl for 10 minutes. The dough will be quite wet and very soft.
Tip the dough onto an oiled surface and continue kneading for a further 5 minutes, do not use flour as this will make the dough hard. Place the dough back in the bowl, cover with oiled clingfilm and leave in a warm place to rise for 1 hour or until doubled in size.
Tip the dough out and divide in half. Flatten each half into a baking tray, pushing the dough to the corners. Cover with oiled clingfilm and leave to prove in a warm place for 1 hour or until well risen.
Preheat the oven to 220°C/Gas 7.
Using the end of a wooden spoon, press holes in the dough at regular intervals in rows about 4cm apart. Make sure the holes reach to the base of the tin.
Fill the holes with the tomato, mozzarella and rosemary sprigs, sprinkle the dough with the sea salt and drizzle with the oil. Bake in the oven for 20-25 minutes or until the focaccia is well risen and golden brown.