(Photography: Tim Roberts, styling: Lucy Busuttil, recipes and food preparation: Claire Maguire)
Looking for the perfect fluffy, crispy and flavour-packed focaccia recipe? Introducing our mouth-watering roasted garlic and cherry no knead focaccia.
Perfect for baking up on a rainy Sunday morning to enjoy for the week ahead. All it takes it some time, patience and very little effort!
Ingredients
Method
Preheat oven to 220°C/200°C fan-forced. Wrap garlic in foil and roast for 30-40 minutes, until soft. Let cool, then squeeze garlic flesh into a bowl and mash with a fork until smooth. Set aside.
Combine flour, yeast, salt and water in a large bowl. Cover and set aside for 15 minutes.
In a small bowl, stir 1 tablespoon oil into garlic. Add to dough, stirring to incorporate. With slightly damp hands, stretch one side of dough up and fold to the opposite side. Turn bowl 90 degrees and repeat three more times, creating a taut dough. Stand for 10 minutes. Repeat process two more times.
Cover bowl with clean damp tea towel. Refrigerate overnight.
Line a 20cm x 30cm lamington pan with baking paper. Tip dough into pan, using the palm of your hand to push it to the edges. Cover with a clean damp tea towel. Let stand in a warm place for 1 1/2 hours, until dough doubles.
Preheat oven to 240°C/220°C fan-forced. With oiled hands, press dimples in the dough, then press in sage and tomatoes. Drizzle with 2 tablespoons oil. Sprinkle over sea-salt flakes. Bake 25–30 minutes, until golden and cooked. Drizzle with remaining oil. Cool in pan 10–15 minutes, then transfer to a rack. Serve warm or at room temperature.
