Tomato and Basil Focaccia
500g strong bread flour
7g packet of easy yeast
350ml hand-warm water
10g fine salt
1 tbs basil oil
A big handful of cherry tomatoes
A handful of fresh basil leaves
To make your own sun dried tomatoes, cover the cherry tomatoes in our Aromatic Basil Oil, salt and pepper and place in the oven at 100?c for about 3 hours.
To make the focaccia, sieve the flour into a large bowl and sprinkle in the yeast. Pour in the water and oil and mix until well combined. Turn out onto a lightly floured surface. Knead for 10 minutes until elastic. Cover in oil and leave to prove in a warm place for an hour, until the dough has doubled in size. Press out in a square tin and push into the corners. Place back into your warm area for a further 30 minutes. Using your fingertips, push dots all over the top of the dough and cover with the sun dried tomatoes. Sprinkle with sea salt and cook in the oven for 20 minutes at 220?c. Scatter with fresh basil leaves and a drizzle of basil oil and voilá – Paul Hollywood would be proud!