Fluffy tomato focaccia
Want to make your own focaccia? It's easier than you think. With this super simple recipe from Rutger Bakt, you can make it yourself without kneading. Tip: Patience is your most important ingredient.
Ingredients · Servings 12 people
- 400 ml lukewarm water
- 4 g dried yeast
- 500 g flour
- 10 g salt
- 2 tablespoons olive oil
- 180 g Looye Honingtomaten
- halved
- olive oil
- coarse sea salt
- 2 sprigs of fresh, grated rosemary
Method · P1DT1H0M
- Put the water and yeast in a bowl and stir. Add the flour, salt, and olive oil, and mix everything together with a spatula. Cover the bowl and let stand for 30 minutes at room temperature.
- Next, perform the first stretch & fold: with wet hands, pull a section of the dough up on one side and fold it over itself. Rotate the bowl a quarter turn and repeat this three more times. Cover the dough again and let it rest for another 30 minutes.
- Repeat the stretch & fold (i.e., stretching the dough on all four sides and folding it over itself) and let the dough rise again for 30 minutes. Then perform the third (and final) stretch & fold. Let the dough rise again for 30 minutes at room temperature, covered with plastic wrap.
- Then place the dough in the refrigerator overnight (up to 24 hours).
- Use a baking pan or roasting pan of approximately 23 x 33 centimeters and grease it well with olive oil. Lightly grease your hands with oil as well. Remove the dough from the bowl with oiled hands and place it in the pan. Gently stretch it out until it covers almost the entire pan.
- Drizzle the dough with extra olive oil, cover the tin with plastic wrap, and let it rise at room temperature for about 3 hours.
- Preheat the oven to 230 °C. Press the dough in several places with wet fingers to create the characteristic focaccia pattern.
- Arrange the Looye Honey Tomatoes cut-side up over the dough. Drizzle with some extra olive oil and sprinkle with rosemary and sea salt.
- Bake the tomato focaccia for 25-30 minutes until golden brown and cooked through. Serve the bread as fresh as possible.
Rutger Bakt: 'With this recipe, you make a light, airy tomato focaccia that is super flavorful for two reasons. First, the focaccia gets extra flavor from the long rising time. Although the dough is made quickly, you do have to wait a while before you can work with it further. But believe me, this bread is more than worth the wait!'
