Focaccia is a variety of Italian flat bread which may be simply prepared with a sprinkle of sea salt or with herbs, vegetables and cheese for a hearty option. Often round in shape and is related to the pizza but not regarded as the same. During May 2009, perhaps it would be possible to plan a visit to the annual Focaccia Festival which is held in Recco, the gastronomic capital of Liguria.

As with any bread product, the use of correct flour is essential to the success of a focaccia. Be it a plain white, wholemeal or granary, the flour must be classified as ‘hard’, referring to its high gluten content and essential for the structure of the dough. This means that the flour used in bread making must have the ability to stretch and hold the pockets of air which are produced by the yeast during rising and baking which is then ‘set’ by high oven temperatures.

Rolled or pressed by hand, a baker will often puncture the surface with a sharp knife to prevent any surface bubbling. Alternatively, use a finger even the handle of a kitchen utensil to create a rustic crater effect into which sprigs of rosemary or slivers of wild garlic may be tucked. The bread is then brushed with olive oil to prevent any dryness then left in a warm place to rise and baked in a hot oven, traditionally on stone.

For convenience the dough is prepared using a bread machine and I have strayed a little by adding walnuts, which may be omitted but add a beautifully nutty taste and texture. Tomatoes were a mere whim but proved successful, a burst of concentrated juicy flavour, against the crisply risen nutty foil.

Walnut and Tomato Focaccia

• 5tbs olive oil
• 250ml lukewarm water
• 2tsp sea salt
• 350g plain white bread flour
• 50g coarsely ground walnuts
• 1pkt fast action dried yeast

 

• fruity olive oil
• 1 small punnet of cherry tomatoes, halved
• sea salt

1. Tip the ingredients in the order they appear into the bread machine (or according to your manufacturer's instructions). Activate the dough programme.

2. Turn the dough onto a lightly floured surface and lightly knead before rolling to fit a rectangular tray, about 26x36cm.

3. Using your centre finger, prod the dough at random to form deep craters. Lightly brush with olive oil, arrange the halved cherry tomatoes and sprinkle with sea salt. Leave in a warm place for about an hour until the dough is risen to about double thickness.

Preheat the oven to 220c

Bake the risen focaccia for about 20 minutes, or until the bread is golden, firm and hollow sounding when you gently tap the edges.

Drizzle a little more fruity oil over the baked focaccia making small puddles – these eventually soak into the bread adding yet more mouthwatering flavour.

Leave to cool and serve lukewarm or cold.

click here for a printable version of the recipe