Sundried Tomato and Rosemary Focaccia

By Andy Cooks · 150 min

Ingredients

Instructions

1. Finely chop enough rosemary to make 1 tablespoon. Dissolve the yeast in the warm water in a large bowl. Add 30 ml of the sundried tomato oil and the rosemary, then the flour and salt. Mix until just combined and the flour is hydrated.
2. Cover with a tea towel and rest for 30 minutes.
3. Uncover the dough. With a wet hand, stretch one corner and fold it over itself. Repeat 4 times until the dough is folded all over. Cover and rest 30 minutes. Repeat this stretch-and-fold process three more times, resting 30 minutes after the fourth round.
4. Slice the sundried tomatoes into strips and pick the remaining rosemary leaves. Pour 30 ml of the oil into the base of a heavy baking tray. Add the dough and, with well-oiled hands, stretch it to the corners of the tray. Cover and proof for 30 minutes.
5. Preheat the oven to 220°C (428°F) fan-forced. Uncover the dough and press the tomato strips into the surface until nearly submerged. Sprinkle with rosemary, drizzle with oil, dimple the dough with your fingers keeping the tomatoes submerged, then sprinkle with salt.
6. Bake for 25-28 minutes, until golden and cooked through. Cool in the tray on a wire rack for 5 minutes, then turn out and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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