Tomato and Pesto Focaccia

Light and fluffy focaccia, baked with juicy cherry tomatoes in a garlic dressing. Topped with a delicious basil pesto and garnished with fresh basil leaves.

Difficoltà

Bassa

Tempo

150 min

Autore

Kenwood

Ingredienti

Porzioni

8

Makes

1 Bread

For the focaccia

1-2

370 , warm

80

2

500

7

, as needed

For the tomato mixture

250 , halved

1 , peeled, sliced

1

, as needed

, as needed

To finish

1-2

2

, as needed, leaves only, optional

Utensili

1 Baking tray 33 20 cm (13" x 8"), KZM35.000GY, KZM35.000RD

Istruzioni

Step 1

Making the focaccia
Grease a baking tray generously with 1-2 Tbsp olive oil.
Fit the Dough Tool.
Add water, oil, salt, flour and yeast into the Appliance bowl.
Mix for 1 minute on speed 1.
Mix for 4 minutes on speed 2.
Tip: Stop the machine and scrape the sides of the bowl after a few minutes if needed.
Remove the Dough Tool.
Cover the bowl with a tea towel.
Prove for 1 hour until doubled in size.
Transfer the dough into the baking tray using a spatula or dough scraper.
Tip: The dough is quite wet.
Gently stretch the dough out to cover the base of the tray and cover with oiled plastic wrap.
Prove for 30 minutes in a warm place.

Step 2

Making the tomato mixture
Add cherry tomatoes, garlic, olive oil, salt and black pepper into a bowl.
Stir to combine and set aside.

Step 3

Preheat the oven to 220ºC.
Drizzle 1-2 Tbsp olive oil over the dough.
Using your fingertips, press indents all over the dough.
Then add the tomato mixture on top.
Bake for 10 minutes at 220ºC.
Reduce the temperature and bake for 20 minutes at 190ºC, until golden brown.
Remove from the oven and dot some pesto over the top of the focaccia.
Let cool in the baking tray for 10 minutes.
Garnish with fresh basil leaves (optional).

 

Serve.