Here it is as promised my Roasted Cherry Tomato and Thyme Focaccia. There’s quite a lot of waiting for the dough to rise so make sure you find a good place to leave it. I usually balance it on top of a radiator and try not to knock it off.
Using halved tomatoes instead of full ones makes them turn really sweet and sticky. But be careful they don’t squirt juice on you when you bite into them! I totally didn’t get tomato juice on the fancy living room cushions. The extra virgin olive oil keeps focaccia really soft while the sea salty top layer provides occasional crunchy bits.
Although this focaccia is really good fresh I do like to let it go a little bit stale, chuck it in the oven to crisp it up and then use it as a fancy soup dipper.
- 250g Strong white bread flour
- ½ tsp Sea salt
- 1 tsp Fast action dried yeast
- ¼ tsp Sugar
- 7 (ish) Sprigs of thyme
- 175ml Tepid water
- 2½ tbsp Extra virgin olive oil (and extra for greasing)
- 6 (ish) Cherry tomatoes
- Salt and Pepper
- Sift the flour into a large bowl then stir in the sugar, salt and yeast. Add the leaves from 3 of the thyme sprigs and mix into the flour.
- Pour in the water and 1 tbsp of oil, mix with a spatula until a sticky dough forms.
- Tip the dough out onto a floured surface and knead until smooth and elastic.
- Rub the ball with oil, place back into the bowl and cover with cling film. Leave the bowl somewhere warm for an hour or until doubled in size.
- Tip the dough back onto a floured service and knock the air out if it. Knead again for another 5 mins.
- Line a baking try with parchment, grease it a little and place the dough on it. Spread the dough out into a oval keeping it about ¾” thick. Put it back in the warm place for another hour until it becomes risen and puffy.
- During the hour preheat the oven to 190°C and half the cherry tomatoes.
- Once risen press the dough with your fingers so that the top becomes dimpled. Scatter the cherry tomatoes (seed side up) over the top of the focaccia slightly pressing them down into the dough.
- Grind salt and pepper over the focaccia and then drizzle with 1tbsp of oil making sure the tomatoes get covered in the oil.
- Scatter the remaining thyme sprigs onto of the focaccia and bake for 30-35 mins until golden. Once baked remove from the oven, drizzle with the remaining oil and cover with a cloth to give a soft crust.