|Cheese and Tomato Focaccia Bread|
I'm afraid I didn't get a very good picture of this one as Hubby had already pounced on the loaf and was devouring it like a savage whilst I was clicking away.
makes 2 medium loaves
1 x 7g packet dried yeast
600g strong bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon tomato puree
1 jar sundried tomatoes sliced
1 egg beaten
300ml warm water
50ml cold milk
3 handfuls grated mature cheddar
1 dash olive oil
1- Put all the ingredients into the bread maker in the order listed (retaining 1 handful of cheddar and 1 handful of tomatoes) and switch onto the dough/pizza setting. Alternatively, add them to an electric mixer with a dough hook in this order, then turn out into a large bowl greased with olive oil and leave in a warm place until the dough has doubled in size.
2- Heat the oven to 180c.
3- Turn out the dough onto a floured surface and halve with a sharp knife.
4- Using a metal tin (I used an IKEA roasting tin) that has been brushed with olive oil and sprinkled with flour, shape the dough into the bottom and allow to rest for a few minutes.
5- Using your thumb, push holes into the focaccia dough in a pattern along the top. By holes, I mean depressions, not holes that puncture through to the tin at the bottom.
6- Sprinkle with the remaining cheese and tomatoes.
7- Bake on the middle shelf for 20-25 minutes, testing with a skewer to see if it is done.
Tips and hints:
Both the dough and the finished bread freeze well. Just make sure that you defrost them totally before using. To freeze the dough, pop it into a freezer bag that has been well oiled with olive oil to prevent it sticking.
You can experiment with this recipe and add bacon pieces, olives, peppers etc. to the bread. You can also add rock salt and rosemary to the top which is good.
Lidl do both olives and sundried tomatoes in jars at vey reasonable prices.