Focaccia With Roasted Plum Tomatoes
|Focaccia with roasted plum tomatoes|
In my small garden, March to May is when I pick a handful of tomatoes every other day. I usually sow the seeds in December but this year I’m growing the self-seeders. So many plants sprouted during the cooler season and I simply planted them in one patch. There are plenty of green tomatoes now and the picture below shows the first picking. The plum tomato plant was bought at the recent horticultural show and it has not disappointed. The pretty oval yellow ones have graced many a salad platter standing out amid the dark green of the spinach and the lettuce or the brilliant reds of other tomatoes or strawberries.
With about 30 tomatoes in hand, focaccia was what came to mind. I am not much of a baker of breads but I do bake focaccia oftener than I bake other breads.
3 cups wheat flour (I used Aashirvad atta)
1/2 tsp sugar
1 tbs dried yeast (I used Bluebird)
1 tsp salt
About 300 ml lukewarm water
2 tbsp olive oil + extra for oiling
Plum tomatoes (I also used the other varieties in the picture: a total of 32 on the bread)
1 tbsp olive oil + extra for drizzling
salt and pepper
Pour the lukewarm water in a bowl and add the sugar and the yeast. Give it a gentle stir and leave aside for about 15 minutes till it froths up.
Transfer the flour to a large bowl. Add the oil, the salt and the yeast mixture.
Mix till it comes together then tip the dough on a floured surface. Knead for about ten minutes. The dough should be smooth and elastic.
Place in a lightly oiled bowl and cover with clingfilm.
Leave in a warm place for an hour or until doubled in size.
Meanwhile, prepare the tomatoes. Place them on a baking sheet, sprinkle some oil, salt and pepper and bake in a preheated oven at 140C for about 25 minutes.
Remove the dough from the bowl and knead for a few minutes.
Shape into a rectangle and place in an oiled tin.
Make indentations in the dough using your fingers.
Drizzle with some oil.
Top with the tomatoes and sprinkle some salt.
Leave in a warm place for another 10 minutes.
Bake in a hot oven for about 20 minutes until golden.
Drizzle with some more olive oil and a few torn basil leaves.
This tastes best when served warm.