Cherry tomato focaccia with anchovies
A roasted cherry tomato focaccia with anchovies. Light, soft and fluffy on the inside with a crunchy crust this simple focaccia recipe is a great snack, side or appetizer.
Prep Time2 hrs 30 mins
Cook Time10 mins
Total Time2 hrs 40 mins
Servings: 6 people
For the dough
- 4 cups (500g) type 0 flour* , (see notes)
- 2 tbsp olive oil
- 2 tsp (7g) dried fast action yeast
- 13.5 fl oz (400ml) lukewarm water
- 1 tsp salt
For the topping
- 10 cherry tomatoes
- 8 salted anchovy fillets
- 1 pinch pepper
First add the yeast to the lukewarm water and let it sit for 5 minutes
Place the flour and salt in a large bowl and make a well in the centre. Add the yeast and water and start to mix it together with a metal spoon then add 1 tbsp of olive oil and mix together until a rough dough forms.
Shape the dough into a ball and knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic.
Shape the dough into a nice round ball and place in a lightly oiled clean bowl. Cover with cling film and sit the dough in a dry warm place for 2-3 hours or until doubled in size.
Preheat the oven to 220°C/425F/gas mark 7. Once the dough has risen, knock the air out by pressing down on it with your fist. Transfer the dough to a lightly oiled baking tray and press it out into a flat rectangle or circle shape.
It should be around 1/4 inch in thickness but you can adjust it to your liking by making it thicker or thinner. Use your fingers to make dimples all over the top of the dough then sprinkle over 1 tsp of olive oil. Rub the oil all over the top and let it form little pools in some of the dimples.
Next press the tomatoes gently into the top of the dough, scattering them all over and top with anchovies. Sprinkle over a pinch of pepper then bake in the oven for 10 minutes. Serve warm out the oven or at room temperature.
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
*Bread flour or type 00 flour can also be used.