Havering’s number one junior chef Joshua Puncheon today teaches us how to make a delicious focaccia.
Quick Easy Focaccia
1 tsp sugar
2 tsp dried yeast
30ml olive oil
350ml warm water
1 tsp fine salt
30 cherry tomatoes, halved
1tsp coarse salt
In a large bowl/mixer add the flour.
Add the yeast
Add the sugar.
Add the olive oil.
Add the salt.
And finally add the warm water.
Mix into a dough and leave it to rest in a warm place until doubled in size.
When the dough has doubled in size, it’s ready.
Prepare a tray with baking paper and brush it with oil.
Tilt the dough in the tray oil your fingers and gently stretch the dough.
Leave it to rest for 30 minutes.
In the meantime chop the cherry tomatoes in half.
Add oregano (optional)
After 30 minutes place the cherry tomatoes face down in the fingerprints.
Sprinkle the rosemary, coarse salt, a splash of water, and a table spoon of olive oil on top.
Bake at 220c for 20 minutes.
When it’s ready leave it to cool for five minutes.
Cut into slices and enjoy!