Regardless of the season or occasion, we think bread should always have a special place on your table. Even if you don't have the time or energy for baking, you might consider trying Chef Eric's focaccia recipe. It really is as uncomplicated as it comes, delicious and so versatile! Serve it with a salad for lunch, as a side to your main or just as a generous slice with a glass of wine after a long day.
Cherry tomato, pesto and lemon focaccia
200 g bread flour
200 g cake flour
340 g water
10 g salt
2 Rosemary sprigs
8 g fresh yeast
250 g Ripe cherry tomatoes
100 ml olive oil
100 g Basil or herb pesto
Good pinch salt flakes
2 Lemons dried in rounds
In a mixing bowl, add all ingredients except the salt.
Mix at medium for 10 minutes until dough pulls away from the sides and are very elastic.
Add the salt and mix for two minutes to work salt trough.
Take the dough out of the bowls and place in a plastic proofing tray that has been rubbed with olive oil. Cover with a towel and allow to proof for 120 minutes. After every 20 minutes, do a book fold.
Empty dough out on a work bench and shape. Rest for another 20 minutes.
Wet your fingers with some olive oil and make indents into the dough using your finger tips. Place tomatoes into all the indents. Spoon some pesto all over and season with the flaked salt and rosemary.
Finish with the olive oil and bake at 220 degrees for 20 minutes until golden.
Garnish with lemon rounds.