With its crunchy outer and fluffy centre, this perfectly salted, dimpled focaccia is a dream for dipping.

It's also a great accompaniment to antipasto offerings, and a heavenly sandwich base.

 

Cherry tomato focaccia

Serves 4-6

Ingredients

• 400ml lukewarm water
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 500g 00 flour
• 2 teaspoons sea salt
• 1 tablespoon olive oil
• 3 rosemary sprigs, finely chopped
• 1-2 garlic cloves, chopped
• Sea salt flakes

 

Place lukewarm water, yeast and sugar into a small bowl, and leave 6-8 minutes, until it froths.

Add your frothy yeast mixture to a large bowl with flour, salt and olive oil. Use a spatula or your hands to form a sticky dough, then, knead for 5-10 minutes, adding some oil if needed, until it's smooth and elastic.

Shape into a ball, and transfer dough to a large, well-oiled bowl.

Cover, and set aside to prove in a warm place for 1 hour, or until it's doubled in size.

Grease a baking tray with olive oil.

Place dough onto tray, and lightly coat with olive oil.

Allow to prove for another hour or so.

Preheat a fan-forced oven, 200°C.

Use your knuckles to spread dough outwards and create dimples throughout.

Wedge garlic pieces into the dough's surface, place tomatoes evenly throughout, then sprinkle with rosemary and salt flakes, adding a light, final brush of olive oil across your toppings.

Bake 25-30 minutes, or until crisp and golden.

Allow to rest a few minutes before transferring to cooling rack.

To serve, add another light brush of olive oil to keep your dough moist, and a final sprinkle of salt, to your taste.

Best devoured immediately, while still warm.

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