6-8 vine-ripened tomatoes
6 garlic cloves, peeled, halved
1 x punnet bocconcini, strained
3 cups plain flour / strong flour
2 x 7g sachets of instant dried yeast
1 tsp salt
1 tsp sugar
2 tbs olive oil
Rosemary sprigs, optional
Preheat oven to 200C.
place tomatoes and garlic on a baking tray and drizzle with olive oil and sprinkle with sea salt. Place in oven for 20-25 minutes or until softened. Remove and set aside.
Place flour in a large mixing bowl. Add yeast to one side of the bowl, and salt and sugar to the other side. This eliminates the salt killing the yeast.
Using a stand mixer and dough hook attachment, mix ingredients together with 400ml lukewarm water and olive oil until combined and slightly sticky. Add tablespoons of water or flour if required. Mix on low setting for 10 minutes or until dough ball comes together. Remove dough and place onto a lightly floured workbench. Knead lightly to bring them together. Place in a lightly oiled clean bowl, cover, and set aside to rise for 50 minutes.
Oil a rectangular tray (25 x 35cm). Tip the dough onto a lightly floured bench again and punch dough down to remove excess gas. Gently stretch the dough to tray size. Cover and set aside for 40 minutes.
Press fingers into the top of the dough to form dimples. Miz together 2 tbsp olive oil, 1 tbs water, salt, and pepper. Evenly place tomatoes, garlic, and cheese onto focaccia. Drizzle with oil and water.
Bake for 10-20 minutes or until lightly golden and fluffy.
Serve warm with butter or soup.
Also a great lunchbox, daycare or day out with the kids’ snack.