Cherry tomato focaccia
Medium Red
Appellation(s)
- Côte de Brouilly
The summer must-have: cherry tomato and coppa foccacia.
An ideal match with the fruitiness and delicate structure of a Côte de Brouilly.
Ingredients
- For the focaccia:
- 15g fresh yeast
- 200ml warm water
- 370g flour (preferably strong white bread flour)
- 1 tbsp sugar
- 40ml olive oil
- 1 tsp of fleur de sel
- 10 or so cherry tomatoes
- 10 slices Coppa ham
- 2 handfuls of rocket leaves
- For the pesto:
- 10 basil leaves
- 50ml olive oil
- 15g parmesan
- 1 garlic clove
Preparation
- Step 1Crumble the yeast into a small ramequin. Pour in a little bit of the warm water and leave the yeast to dissolve for 10 or so minutes. Stir until smooth.
- Step 2Tip the flour and sugar into the bowl of a stand mixer. Start to knead, pour in the water/yeast mixture then slowly add the rest of the warm water and the olive oil. Knead for 10 minutes.
- Step 3Add the fleur de sel then continue kneading for another 10 minutes.
- Step 4Place a damp towel over the bowl and leave the dough to rise at room temperature for at least 1 ½ hours.
- Step 5Knock back the dough. To do so, place the dough on a clean surface, press on it with the palm of your hand, turn the dough and repeat.
- Step 6Place the dough in a lightly greased tin, cover once again with the damp towel and leave to rise for 2 ½ hours.
- Step 7Preheat oven to 220°C.
- Step 8Meanwhile, wash the tomatoes and cut them in half.
- Step 9Before putting the focaccia in the oven, drizzle over some olive oil and place the cherry tomatoes on top.
- Step 10Bake for 20 minutes.
- Step 11Meanwhile make the pesto by mixing all the ingredients in a food processor.
- Step 12Once the focaccia has cooled, place it on a board or serving dish. Drizzle over some of the pesto. Add the Coppa ham and rocket. It’s ready!
