Today, let's honour Italy with this homemade rosemary, basil, and cherry tomato focaccia bread.
To realize it, I got my inspiration from "C'est Ma Fournée" 's recipe, and it turned out delicious. Everyone at home loved it, so here is the recipe for you to give it a try as well!
Ingredients:
Dough:
10 g fresh baker's yeast (or 4 g dry yeast)
300 ml lukewarm water
500 g plain/all-purpose flour
15 ml olive oil
8 g salt
Emulsion:
30 ml water
30 ml olive oil
1 teaspoon fleur de sel (if you can't find it where you live, sea salt flakes would be the closest substitute)
Cherry tomatoes
Fresh basil and rosemary
There are four rising times to respect to achieve this focaccia: 10 minutes + 10 minutes + 20 minutes + 20 minutes!
Instructions:
The dough:
In a large bowl, crumble the fresh yeast, add lukewarm water and mix well. Then add the flour, oil, and salt.
Knead dough by hand for a long time until it gets soft. The dough should be homogeneous and not sticky. If it sticks, add a little more flour.
In the bowl, shape the dough into a ball, lightly oil it, cover, and let it rest for 10 minutes.
After these first 10 minutes, place the dough on a baking sheet with baking paper, cover, and let it rise again for 10 minutes.
After this second rest, gently roll out the dough using a rolling pin, without pressing it, not to destroy the air bubbles, and shape it into a large rectangle.
Cover and let it rest again for 20 minutes.
The emulsion:
In a small bowl, add the 30 ml of water, 30 ml of olive oil, and the teaspoon of fleur de sel. The mixture should take the consistency of a vinaigrette.
After the third 20 minutes rise, make holes with your fingers by pressing firmly and pour the emulsion on the dough for the holes to be filled.
Leave it to rise again for 20 minutes (10 minutes before the end of this last rising time, preheat the oven to 200°C/392°F).
After the last rising, wash and cut the cherry tomatoes, then decorate over the entire surface by adding the rosemary.
Bake at 200°C/392°F for about 20 minutes, until the focaccia, is slightly golden and cooked through.
Remove from the oven, add a few fresh basil leaves on top and serve.
Notes:
I love serving it alongside a homemade pesto, but you can have it as an appetizer, a soup dipper, or you can use it as sandwich bread as well.
You can also customize this recipe by adding garlic, olives, parmesan cheese, or different herbs.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this focaccia recipe becomes your new favourite.
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