The warm summer this year extending through to now has meant that we are still picking the last of summer’s cherry tomatoes on the first day of winter. We have used these delightfully sweet cherry tomatoes with a scattering of oregano, and nigella seeds to make this focaccia.
Focaccia with Cherry Tomatoes
For the focaccia:
- 1 medium potato
- 500 g plain flour (or 00 type bread flour)
- 2 sachets of dried yeast
- 2 1/2 tsp salt
- 250 ml lukewarm water
- 1 tsp sugar
- 2 Tblsp Extra Virgin Olive oil
For the top of the focaccia:
- 300 g cherry tomatoes (cut in half through the stem end )
- 1 Tblsp nigella seeds
- Sea Salt flakes
- Dried Oregano or any herb of your choice
- Turn on the oven on a low heat for a 2 minutes and turn off and leave for five minutes
- Wash and scrub the potato and steam till cooked, about 30 minutes
- Peel the potato and put it through a potato ricer and set aside
- Sift the flour with the salt into a deep bowl
- Making sure that the warm water is at hand heat and place it in a Pyrex bowl
- Dissolve the dried yeast and sugar in the warm water.
- Cover the bowl with cling wrap and wrap the bowl completely with a towel and place into the oven that was warmed and turned off.
- Allow the mixture to activate for about 10 minutes, then the mixture should be bubbly
- To the bowl of sifted flour and salt, add the riced potato, extra virgin olive oil, the yeast mix and combine with a wooden spoon
- Then use your hands to bring everything together till it forms a ball of dough
- Remove the dough to a floured wooden board and knead till it is all smooth and elastic
- Place the ball of dough into a deep metal bowl and cover with cling wrap
- Cover the bowl with a towel and set into the oven again and leave for 1 hour to rise
- The dough should be doubled after an hour.
- Place the dough on a rectangular tray that has been brushed with oil and ease it into shape till the tray is covered.
- Push the tomato halves into the dough
- Brush over with extra virgin olive oil
- Sprinkle over with nigella seeds, dried oregano and sea salt flakes
- Cover loosely with cling wrap and place into the oven with the tray resting on a tea towel and leave to rise again for 1 hour
- Remove everything from the oven and turn it on to 200º C. When the temperature is reached set the uncovered tray into the oven and bake for 20 minutes or until well browned.
- Remove and serve hot or cold