Ingredients for Foccacia with cherry tomatoes, rosemary and pomegranate molasses
- 180 g potatoes, peeled and chopped
- 15 g dry yeast or 30 g fresh yeast
- 300 ml lukewarm water
- 600 g ‘00’ flour or bread flour
- 2 tsp sugar
- 3 tbsp extra virgin olive oil
- 1/4 punnet red cherry tomatoes, halved
- 1/4 punnet yellow and green cherry tomatoes, halved
- 1 spring rosemary
- 2 tbsp sea salt plus extra for topping
- 100 ml pomegranate molasses
Cooking Instructions for making Foccacia with cherry tomatoes, rosemary and pomegranate molasses
Cook potatoes in a saucepan of salted boiling water for 10 – 15 minutes, until tender. Drain and mash, then push through a sieve set over a bowl.
To make foccacia dough combine yeast and water on a small bowl and mix.
Place flour in a large bowl. Add the yeast mixture, sugar, 2 tbsp of olive oil and potato mash. Mix to combine.
Add a little more salt and mix to form a soft dough. Cover with a clean tea towel and set aside in a warm place, draught free place for 2-3 hours to prove until the dough has doubled in size.
In this recipe I use my bread kneading machine with prooving assist.
Preheat the oven to 200ºC or 180ºC fan forced.
Grease a large round baking tray with 2 tbsp olive oil.
Punch down dough and turn onto a lightly floured surface. Transfer to tray and allow to rise for another hour.
Using your fingers, push several dents in the dough then push the tomatoes, with skin facing downm onto the foccacia dough.
Sprinkle rosemary on top. Drizzle over remaining oil and sprinkle with extra salt to taste.
Bake for 20 minutes until the foccacia is golden brown.
Drizzle pomagranate molasses on top and allow to cool before serving.
Enjoy….
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