Italian Focaccia

• Main Ingredient: Flour
• Cook Time: 25 minutes
• Recipe by: Scanpan

Looking for a bread that is crispy on the outside and soft and chewy on the inside, this Italian goodness is for you! This Focaccia is perfect to serve on the side with soups, stews, pastas, sandwiches and dinners. With a delicious tomato puree, fresh rosemary and cherry tomatoes, it truly does burst with flavour.

Instructions

1. Dissolve the yeast in the lukewarm water. Add the salt, olive oil and flour and knead the dough well for 8-10 minutes in a mixer at the highest speed using the flat beater fitting. Cover the dough and leave to rise for 30 minutes.
2. Grease a roasting pan and add ¾ dl olive oil. Spread the dough around in the mould, pressing it lightly into the corners. Brush the bread with tomato puree, sprinkle with chopped rosemary, halved cherry tomatoes and salt flakes.
3. Cover the dough and leave it to rise for another 30 minutes.
4. Bake the focaccia bread in a preheated fan-assisted oven at 190°C for 25 minutes.