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Cherry tomato, pesto and lemon focaccia



Regardless of the season or occasion, we think bread should always have a special place on your table. Even if you don't have the time or energy for baking,  you might consider trying Chef Eric's focaccia recipe. It really is as uncomplicated as it comes, delicious and so versatile! Serve it with a salad for lunch, as a side to your main or just as a generous slice with a glass of wine after a long day. 

Cherry tomato, pesto and lemon focaccia

Bread:

200 g bread flour    

200 g cake flour

340 g water

10 g salt

2 Rosemary sprigs

8 g fresh yeast

Topping:

250 g Ripe cherry tomatoes

100 ml olive oil

100 g Basil or herb pesto

Good pinch salt flakes

2 Lemons dried in rounds

In a mixing bowl, add all ingredients except the salt.

Mix at medium for 10 minutes until dough pulls away from the sides and are very elastic.

Add the salt and mix for two minutes to work salt trough.

Take the dough out of the bowls and place in a plastic proofing tray that has been rubbed with olive oil. Cover with a towel and allow to proof for 120 minutes. After every 20 minutes, do a book fold.

Empty dough out on a work bench and shape. Rest for another 20 minutes.

Wet your fingers with some olive oil and make indents into the dough using your finger tips. Place tomatoes into all the indents. Spoon some pesto all over and season with the flaked salt and rosemary.

Finish with the olive oil and bake at 220 degrees for 20 minutes until golden.

Garnish with lemon rounds.

 

 


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