“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
This wonderful Cherry Tomato is my first bake from the wonderful book that I received when I bought my Kitchenaid Artisan Standup Mixer in Dubai last year.Well I have experimented with lots more from the book,just haven’t got around to posting these beautiful recipes. Well I’m quite a recipe book junkie. Aren’t we all?Most often bed time reading lands up being recipe reading.I just love browsing through the multitude of recipes and images and of course make notes of what’s next on the baking agenda.Sometimes the lists are endless and don’t even get to even half of the recipes.
The Kitchen aid recipe book has an assortment of various recipes,ranging from Sauces, Pasta dough recipes, Breads of all kinds,Pastries and Pies and lots more. These images have been in my folder for ever so long.Well that’s just a normal day in the life of a blogger I guess. I sometimes worry that I may suffer from ADD.I probably bake one thing,I’m editing images of another recipe and well land up blogging about something totally different.Well what matters most is that I do post all the recipes that I try out.So here goes.
This Focaccia is an easy recipe to follow and does not require much skill at all.I’ve used cherry tomatoes and some Oregano and flavoured it with Olive oil and sea salt.Nothing beats the taste and smell of warm and fresh bread out of the oven.So worth the effort!
Warning: Won”t last long as tastes delicious, hot out of the oven.Highly recommend baking two loaves at a time:) Happy Baking!
Makes 2 Loaves: Ingredients:
- 30 grams Yeast (Instant or Active Dried)
- 400 ml Lukewarm water
- a pinch of sugar
- 800 grams Bread Flour or All Purpose Flour
- 1 tablespoon salt
- 125 ml Olive oil
- 12 small cherry tomatoes
- 2 teaspoons dried Oregano
- Extra Virgin Olive oil and sea salt for garnish
- Mix the yeast in the lukewarm water.Stir in the sugar and let it rest for 10 minutes or until foamy.
- Stir in the Olive oil.
- Mix the flour and salt in the mixer.
- Use the dough hook to knead and gradually add in the yeast.
- The dough should be soft.
- Knead for 2 minutes.
- Cover with a damp kitchen towel and leave it to rise for about 1 hour and 30 minutes.
- Knock down the dough and add in the dried Oregano.
- Divide the dough into two equal portions.
- Roll each portion into circles.
- Place them on a greased baking tray.
- Make indents with your fingers in each circle.
- Push a cherry tomato into each indent.
- Cover again with a damp towel and leave to rise for 30 minutes.
- Pre heat the oven to 200C.
- Drizzle the dough with Olive oil and sprinkle some sea salt.
- Bake for 20-25 minutes or until golden brown.