Recipe

Stylemyplate’s Focaccia

3hrs
serves 4
medium

Ingredients

2 tbsp Red Island Extra Virgin Olive Oil, plus more for drizzling
400g plain flour
2 tsp instant yeast
255ml warm water, (54C)
1 1⁄4 tsp salt
100g medley tomatoes
Flakey sea salt
Honey Glaze
1 tbsp Red Island Extra Virgin Olive Oil
1 tsp honey
To finish
200g medley tomatoes, halved
1 tbsp fresh basil leaves, shredded
1 tsp Red Island Extra Virgin Olive Oil
1 burrata

Method

1 Coat a large glass mixing bowl with Red Island Extra Virgin Olive Oil.
2 Pour the water into a separate glass mixing bowl. Sprinkle the yeast on top of the surface & allow it to sit for 1 minute. Now add the Red Island Extra Virgin Olive Oil & 200g of the flour & stir vigorously for 1 minute with a wooden spoon.
3 Add the rest of the flour, along with the salt. Continue mixing until the dough starts to come together, then switch over to your hands and knead in the bowl or in your hands for 8 mins. The dough will be very sticky - this is okay. Shape the dough into a ball, then place it in the oiled bowl & swivel around until the entire surface is covered.
4 Lightly grease a piece of cling wrap with Red Island Extra Virgin Olive Oil, then tightly cover the bowl. Allow rising for 1.5 hours.
5 Drizzle some Red Island Extra Virgin Olive Oil into a 9-inch springform tin, coating all over. Tip the risen dough into the pan, stretching the dough until the surface is covered. Drizzle with more Red Island Extra Virgin Olive Oil, then allow to rise for another hour.
6 Preheat the oven to 200C fan forced. Gently press your fingers into the dough until they touch the bottom. Press the tomatoes into the dough, then sprinkle with flaky sea salt. Drizzle again with Red Island Extra Virgin Olive Oil, then bake in the oven for 22 mins. Mix the oil and honey, then brush over the focaccia and bake for a further 2 mins.
7 Remove from the oven and cool in the tin for 5 minutes, then remove and cool on a rack for at least 10 minutes.
8 Combine tomatoes, basil, and Red Island Extra Virgin Olive Oil, then serve with focaccia & tomato salad.