@andy_cooks: Sundried Tomato and Rosemary Focaccia Ingredients 3 sprigs rosemary 7g (2¼ tsp) dry yeast 475ml warm water (32°C/90°F) 270g jar sundried tomatoes, in oil 600g (4 cups) bread flour 12g (2½ tsp) cooking salt (kosher salt) flakey sea salt Method Step 1: Prep and proof dough Finely chop enough of the rosemary sprigs to make 1 tablespoon’s worth. Place the yeast in a large bowl and mix in water until dissolved. Pour in 30ml of the sundried tomato oil and the rosemary. Add the flour and salt. Mix until just combined and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes. Step 2: Stretch and fold the dough Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself. Cover again with a tea towel and let it rest for another 30 minutes. Repeat this process three more times. After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Step 3: Shape the focaccia Slice the sundried tomatoes into strips and pick the remaining rosemary sprigs. Drizzle another 30mls of the oil in the bottom of a heavy based baking tray. Pour in the dough and using well-oiled hands, stretch the dough to cover all corners of the tray. Cover with a tea towel and let it proof for 30 minutes. Step 4: Bake Preheat the oven to 220°C fan forced (428°F). Uncover the tray and place the sundried tomatoes all over the top of the dough. Press into the dough until almost submerged. Sprinkle over the rosemary and drizzle with some more oil. Use your fingers to create dimples throughout the dough, ensuring the tomatoes stay submerged, then sprinkle with salt. Bake for 25-28 minutes, or until golden and cooked through. Set aside on a wire rack to cool in the tray for 5 minutes, before turning out and serving.

Andy Cooks

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Saturday 29 November 2025 05:26:57 GMT