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.
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.