TOMBERRY AND ROSE­MARY FOCCACIA

Stockport Express - - Leisure - Nut­ters Res­tau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter ANDREW NUT­TER

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.

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