How to make easy oven-roasted tomato focaccia

ROASTED TOMATO FOCACCIA

450g white bread flour
Pinch of salt
7g (1 sachet) dried instant yeast
360g lukewarm water
1 teaspoon runny honey
3 tablespoons olive oil

Topping:
2 tablespoons olive oil
½ cup cherry tomatoes, halved
Cracked pepper and salt flakes
Fresh herbs, such as basil, thyme or oregano, to scatter

Equipment
25cm x 35cm baking tray lined with baking paper
Digital kitchen scales
Olive oil spray for benches and bowls
Plastic dough scraper or spatula

1. Combine the flour and salt in a large bowl. Set aside.
2. Combine the yeast, water and honey in a separate bowl and set aside for about 10 minutes until frothy.
3. Add the olive oil and the yeast mixture to the bowl with the flour mixture. Stir to combine.
4. Scrape the dough out onto a clean work surface and knead with clean hands. A plastic dough scraper may be used at this stage to bring the mixture together. The dough is quite wet and sticky, which gives a springier, softer focaccia. Do not be tempted to add extra flour, but do spray the workbench lightly with olive oil if necessary. Knead for 5–10 minutes.
5. Lightly spray a bowl with olive oil. Place the dough in the bowl, cover and set aside to prove for 30 minutes.
6. While it is in the bowl, gently fold and stretch the dough, then cover and set aside to prove for a further 30 minutes. The dough should be silky and stretchy at this stage. Cover and chill in the refrigerator for 8–12 hours or overnight.
7. Scrape the dough onto the prepared baking tray. Use clean hands to gently push the dough out onto the tray into a roughly rectangular shape. At first the dough will resist shaping. Allow it to rest for 30 minutes, then repeat the shaping. Do this 3–4 times in total until the dough is approximately 2cm in thickness. This process should take 1½–2 hours.
8. Preheat the oven to 230°C, not fan-forced. Do not rush the preheating stage.
9. When the dough is almost ready, dimple the surface with your fingertips. Drizzle with extra olive oil and top with tomato halves, pepper and salt.
10. Bake for 15–20 minutes or until golden and cooked through.
11. Remove from the oven, scatter with fresh herbs and serve warm or at room temperature.

Visit The Shady Baker website or find Jane on Instagram. 

Subscribe to Graziher and never miss an issue of your favourite magazine! Already a subscriber? You can gift a subscription to someone special in your life. 

To hear more extraordinary stories about women living in rural and regional Australia, listen to our podcast Life on the Land on Apple Podcasts, Spotify and all major podcast platforms.