Want to try something a little bit different? This Italian classic double tomato focaccia is a delicious the perfect dish for enjoying in the summer sun
- 500g pack of bread mix
- 60g sun-dried tomatoes in olive oil, chopped
- A few sprigs of fresh oregano
- 2 tbsp olive oil
- 350g baby plum tomatoes
- ½-1 tbsp coarse sea salt
- 30 x 23cm roasting tin, well-oiled
Put the bread mix in a mixer with a dough hook. Add 300ml hand-hot water and 2 tbsp of oil from the jar of sun-dried tomatoes. Mix for 3 mins to form a soft dough.
Knead and stretch the dough for 5 mins on the work surface (with hardly any flour on it). Then work in the sun-dried tomatoes (if gets sticky and messy, don’t add more flour) and shape it into a ball. Set aside in an oiled bowl, cover with cling film. Leave in a warm place for 30-40 mins, until doubled in size.
Knock the dough back and mix in 1 tbsp oregano leaves. Flatten dough out to fit the roasting tin. Make fingerprints all over the bread. Halve tomatoes and press them into the dents in the dough. Cover with oiled cling film. Leave for 15-30 mins, loosely covered, in a warm place, while the oven heats up.
Set the oven to 230°C/450°F/Gas Mark 8. Remove cling film from the focaccia. Drizzle bread with oil. Bake for 30 mins, until well browned and cooked through. Sprinkle with salt. Cool on a wire rack.
If you don’t have a bread mix, use 500g (1lb) strong plain bread flour, 7g pack of yeast and 2 teaspoons salt. Prove dough at 40°C in the oven, if you have a low setting.