This Italian Focaccia Bread Recipe with Sun Blushed Tomatoes & Rosemary comes with all the YUMMINESS, SOFTNESS and DELICIOUSNESS that a real Italian Focaccia Bread Recipe should have. Ready in 2.5 hours included proving once you make this recipe you'll hardly go back to shop bought.
First activate the yeast by adding it to the 360ml warm water and set aside.
To the mixer bowl or to a bowl add 520gr of the flour, the olive oil, the yeast start to mix. If you're using a mixer start in the slowest setting then move to a medium speed.
Add the remaining 130gr of flour little by little whilst mixing. When the dough is at the right consistency, mixed but very sticky add the salt and mix for another 1 minutes.
Place the dough ball in a container with no flour or oil and leave to prove for 90 minutes o until doubled in size.
Once the dough has proved on a flat baking tray add approx 1/2 cup of olive oil plus more on your hands, then the dough ball and start to extend using your hands until the dough is just less than 1cm thick. Leave to rest for another 30 minutes.
Once rested add the sun blushed tomatoes and fresh rosemary which has been previously chopped very fine.
Bake in a preheated oven at 200C for 15 minutes for a softer consistency or 20 minutes for a harder and golden brown texture.
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