FOOD
TOMBERRY AND ROSEMARY FOCCACIA
A QUICK and easy bread recipe, perfect for dunking in hot soup or to accompany a bowl of mussels. Makes 2 Ingredients: 1kg strong bread flour Six teaspoons dried yeast Four teaspoons salt 750ml water
Four tablespoon olive oil
Extra flour for dusting
One punnet yellow tomberries
One punnet red tomberries
Few sprigs of fresh rosemary Olive oil for dressing Freshly ground sea salt Method: 1. Place the flour, yeast and salt in a mixer bowl with a dough hook, add the water and oil and put on a medium speed for approximately five minutes until the dough is well combined and kneaded. 2. Place onto a lightly dusted work surface and knead for about two minutes until smooth. Place in a lightly oiled bowl, cover with a tea-towel and leave in a warm place for an hour to prove. 3. After an hour tip back onto the work surface dusting with more flour to prevent it sticking and knock back. Divide into two, knead each one briefly then place onto a lightly oiled and oven proof frying pan. Pull the dough and stretch then cover each one with a cloth and leave again for one hour until lightly risen. 4. Remove the cloth and make finger insertions all over the dough, insert the tomberries or vine tomatoes into the indentations and spike a few with rosemary splinters. 5. Drizzle generously with olive oil and a good showering of sea salt. Bake in a hot oven at 180C for 16 minutes until a deep golden. 6. Remove from oven – leave to cool slightly then slice into generous chunks with maybe a drizzle of extra virgin olive oil.