Focaccia Pugliese with Tomatoes and Garlic
Focaccia are both gorgeous to look at and to eat. They epitomize the Italian philosophy on bread – simple but effective flavourings. You will need to prepare the garlic oil the night before.
Ingredients
- 4 cloves garlic peeled and crushed
- 150 ml olive oil
- 500 g strong white flour plus extra for dusting
- 10 g salt
- 20 g yeast
- 300 ml water
- salt water made from 30 g/1 oz salt dissolved in 100 ml/31⁄2 fl oz warm water
- 6 plum tomatoes thinly sliced
Instructions
- Add the garlic to the olive oil then leave to infuse overnight.
- Put the flour, salt, yeast, half the infused olive oil and all the water into a large bowl and mix together for 4 minutes.
- Tip out onto a lightly floured surface and knead for 6 minutes, then put back in the bowl to rest for 1 hour.
- Line a baking tray.
- Tip the dough out onto your floured surface and roll out a rectangle about 2.
- 5 cm/1 inch thick.
- Sprinkle with the salt water and the remaining olive oil, then, using a knife, prick the top of the dough all over.
- Place the tomatoes on top of the dough, then put on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the bread for 25–30 minutes until golden brown.
- Eat warm.