Ingredients
For the dough:
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (about 45°C)
2 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup Morella Grove olive oil
For the topping:
2-3 tablespoons Morella Grove olive oil
Whole cherry tomatoes
Coarse Sea salt, to taste
Fresh rosemary sprigs
METHOD
Activate the Yeast:
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes.
Prepare the Dough:
In a large mixing bowl, combine the flour and salt. Create a well in the centre and pour in the activated yeast mixture and olive oil. Mix everything together until a dough forms.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic.
Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel or plastic wrap. Place the covered dough in the refrigerator for at least If you don't have the time try to leave at least overnight.
When ready to bake
Pre Heat oven to 200 C and grease an oven tray with MG Olive Oil. Turn out the dough into greased tray and leave for approx. 20 -30 mins at room temp.
Once the dough has risen slightly, use your fingers to create dimples all over the surface of the dough. Drizzle a couple of tablespoons of MG olive oil over the dough, making sure it fills the dimples. Decorate with cherry tomatoes and sprigs of rosemary, Sprinkle coarse sea salt over the dough, and bake for about 20-25 minutes, or until the focaccia is golden brown on top.
