Cherry Tomato Focaccia Recipe – This is my foccacia with cherry tomatoes that I am often asked to bring to bbq’s.
It is easy to make in the thermomix, and with the addition of my ‘secret’ ingredient (golden syrup – shhhhh) it is delicious.
Try stopping at only once slice – especially when it is still warm from the oven.
- 20g Parmesan Cheese
- 250g warm water
- 1 sachet dry yeast
- 40g Olive Oil
- 300g Bakers Flour
- Pinch Salt
- 15g Golden Syrup
- Handful fresh herbs (I usually use basil, but use whatever you like)
- 1/2 punnet cherry tomatoes
Place cheese in bowl and grate 5 seconds at speed 5 (until grated). Set cheese aside.
Place water, yeast and oil in bowl and mix for 5 seconds at speed 6. Carefully remove lid and scape down.
Add flour, salt, cheese and golden syrup and mix for 20 seconds at speed 6. Scrape lid and set dial to closed lid position. Knead for 2 minutes at interval speed. Add herbs through lid in the last minute of kneading to combine. Remember to stay close to your thermomix while using interval speed – as the dough is heavy the machine can move.
Remove dough from bowl and place it in an oiled bowl. Spray some Glad Wrap with oil and place this over the top of the bowl. Then cover the whole bowl with a tea towel and place in a warm area for about 1 hour, until dough has doubled in size.
After dough has risen, punch dough and give a quick knead while still in the bowl.
Line a baking tray with baking paper and shape the dough onto the middle of the tray.
Using the same oiled Glad Wrap, cover again and keep warm with tea towel.
Pre heat oven to 220 C (Dough will rise again while oven is pre heating)
Cut cherry tomatoes in half, and once oven has preheated and dough has risen, poke cherry tomatoes into dough.
Spray with olive oil and sprinkle generously with salt flakes
Place in oven for 25 – 30 minutes, until the foccacia is golden and sounds hollow when tapped. Allow the foccacia to cool slightly before you serve it (with love…)
Approximate Calories per serve: 195