Tomato and Basil Focaccia |
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-Makes 2 loaves
Golden, crispy crust with wells of fruity olive oil - yes, I am talking Focaccia. Focaccia was born to feed dock workers in Liguria and is still a popular breakfast for Ligurians. The secret to good focaccia has always been good olive oil and plenty of it. The oil gives it a beautiful fruity flavor and lends it a crisp crust. I am sharing the recipe for plain tomato and basil focaccia which has always been my go-to. Please feel free to add more flavorings to the same basic dough to make it your own :)
Check out our Sourdough Focaccia recipe here.
Check out our Sourdough Focaccia recipe here.
Ingredients for Focaccia350 g water
2 teaspoons (7g) dried instant yeast or 20 g fresh yeast, crumbled 1 tablespoon extra virgin olive oil, plus extra for greasing 500 g strong white flour (bread flour) 1.5 teaspoons sea-salt, plus extra for sprinkling 2 sprigs fresh thyme or rosemary, leaves only, tossed in a tablespoon olive oil 12-14 tomatoes on the vine, halved 25-30 Italian basil leaves Extra-virgin olive oil, for drizzling |
Tomato and Basil Focaccia Recipe Video
Recipe |
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