Ingredients

• 300g Water
• 400g Salad Tomatoes
• 7g Dried Yeast
• 11 tablespoons Olive Oil
• 1 teaspoon Sugar
• 450g Strong White Bread Flour
• 15g Fine Sea Salt
• 3 Garlic Clove
• 1 tablespoon Balsamic Vinegar
• ½ teaspoon Fine Sea Salt
• ½ teaspoon Black Pepper
• Pesto as needed

Tools

• Oven
• Kenwood Chef
• Large mixing bowl
• Work surface
• Work surface
• Work surface
• Medium bowl
• Serving plate

Method

1. Fit the Dough Tool
2. Add the ingredients into the appliance bowl
3. Mix – 1 minute, speed Min
4. Let rest until the yeast is foamy – 5 minutes
5. Then add flour and salt into the appliance bowl
6. Mix until combined – 1 minute, speed 1
7. Mix until the dough is elastic – 7 minutes, speed 2
8. Grease a large mixing bowl with 1 Tbsp of oil
9. Transfer the dough onto a work surface
10. Shape the dough into a ball and then transfer into the greased bowl
11. Cover with a damp tea towel and prove until doubled in size - 1 hour
12. Brush the base and sides of the baking tray with 4 Tbsp of olive oil
13. Gently transfer the dough onto a lightly floured work surface
14. Gently pull the edges of the dough into the centre
15. Knead until the dough is smooth and elastic
16. Place the dough on the prepared baking tray
17. Cover with a damp tea towel and prove – 1 hour
18. Add the ingredients into a medium bowl
19. Mix gently to combine and set aside to infuse
20. Preheat the oven to 250ºC
21. Gently stretch out the dough so it covers the baking tray evenly
22. Drizzle the dough with 2 Tbsp of olive oil
23. Use your fingers to create dimples on the surface of the dough
24. Drain the tomato mixture and spread out evenly onto the dough, leaving a 1cm crust around the edges
25. Bake – 18 minutes, 250ºC
26. Remove from the oven and let cool slightly
27. Carefully transfer the focaccia to a serving plate
28. Drizzle small amounts of pesto over the top of the tomatoes
29. Slice into 6 equal pieces
30. Serve

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