Tomato and Basil Focaccia from The Vegetarian Kitchen by Prue Leith and Peta Leith
This focaccia does require some hand-holding and needs tending to frequently, but the results really are worth the time spent. And, once you get the hang of it, the half-hourly turns won’t take...
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Cooking tools:
- Oven
- Mixing bowl
Ingredients
- 1 tsp flaky sea salt (such as Maldon)
- 12 whole cherry tomatoes or baby plum tomatoes, tossed in olive oil
- 1 scant tsp table salt
- ½ tsp fast action dried yeast
- a bunch of fresh basil, leaves finely chopped
- 40 ml extra virgin olive oil plus extra for shaping and greasing
- 250 g strong white flour
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