Focaccia recipe Veg HT CD
CBF Italian 50mins plus proving
30cm/12 inch bread Hot
Cold Vegetarian Vegan Bread Italy
1 teasp Salt
10 Fresh Cherry
6 Large Fresh
Basil Leaves, shredded
6 tbsp Olive Oil
Coarse Sea Salt
1. In a small bowl
dissolve the yeast in 120ml/4fl.oz. of the warm water, and set aside for
10 minutes until frothy.
2. In a large
mixing bowl, combine the flour, salt, yeast mixture and remaining water
and mix thoroughly with a wooden spoon.
3. Bring the dough
together with your hands then transfer to a floured work surface and knead well
for a few minutes until smooth and elastic.
4. Place in a well
oiled bowl, cover with clingfilm, and place in a warm place for about 1-1/2
hours or until doubled in size.
5. Preheat the
oven to 220C, 425F, Gas Mark 7 and lightly oil a baking tray.
6. Turn the dough
onto a floured surface, punch down and knead for a few minutes.
7. Place the dough
on the oiled baking sheet, pulling it into an oval or circle.
8. Dimple the top
surface with your finger tips or knuckles, then space the tomato halves across
the surface and sprinkle the shredded basil leaves over the top.
9. Drizzle with
the oil and sprinkle generously with coarse sea salt. Bake for about 20 minutes
or until golden. Serve warm or at room temperature.
Cake Recipes | Bread
& Bun Recipes |
Biscuit/Cookies & Pastries Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.