Just Quick Snacks : Tomato and rosemary focaccia

Saturday 24 February 2018

Tomato and rosemary focaccia

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I tried out my new copper chef pan which apparently has abilities to be used to bake, stew, steam grill, deep fry and roast.

If you don’t have one use a 30cm diameter baking tray.

Proving of the dough can be done the day before up to the point below –

‘TO PROVE THE DOUGH’ by leaving in a switched off oven overnight and all then required is to gently press back the dough then prepare and assemble the topping for baking.

Sift 500g strong white flour into a bowl. Stir in 2 tsp easy bake yeast.

Make a well in the centre and add 3 tbsp extra virgin rapeseed oil (or olive oil, I just prefer the raspeseed).

Add 300ml warm water and a pinch of salt. Mix to a soft dough with a wooden spoon.

Turn out on to an oiled work surface and knead for 8-10 minutes until smooth and elastic.

Or pop it into a mixer with dough attachment for the same amount of time.

Place the dough onto a lightly oiled 30cm diameter baking tray

TO PROVE THE DOUGH:

Leave for 1 hr in a warm place to double in size.

After the timing use your fist to lightly punch back the dough and use a knuckle to make 9 indents evenly spaced. Cover the dough with oiled clingfilm and leave for another 30 minutes.

Prepare and assemble on the ready to cook dough:

Leave 1 green olive intact and slice 4 others in half, put the whole one in the middle indent and one half in each of the remaining indents.

Freshly grind some black pepper onto the dough and a sprinkling of dried rosemary

(small sprigs of fresh rosemary can also be randomly used).

Spread the following ingredients on top:

Half a large tomato then remove and discard the seeds. Slice the tomato into thin strips.

On eighth orange bell pepper thinly sliced

Longways thin slice a chestnut mushroom

Longways thin slice one quarter of an onion

Longways halve 2 baby sweetcorn

Using large grate area grate 4oz mozzarella cheese.

Bake 200C / 180 fan / Gas 6 for 30 minutes