The Tomatoes are <i>in</i> the Bread…

Focaccia is one of the first breads I’ve ever made and it’s still one of my family’s favorite treats, especially when it comes steaming out of the oven!  Every fresh loaf is barely given time to cool; my mother demands that the loaves be sliced ASAP.  The slices are then dipped into that heavenly mixture of extra-virgin olive oil, balsamic vinegar, herbs, and a hint of grated Parmesan.

I’ve tried making plain focaccia, added dried basil and oregano to the dough, substituted rye flour for part of the white, and even used the dough as a base for homemade pizzas.  For the latest loaf, however, I decided to do something different by adding sun-dried tomato pesto to the dough.

I keep a bottle of the stuff in our fridge as it’s great for quick meals and for giving an extra flavor boost to sandwiches, but never really considered using it whenever I bake bread.  I’m glad I did now, because the resulting loaf was deliciously fragrant, magnificently colored (it came out golden, as shown in the picture at the top; my other loaves were just beige), perfectly crusty on the outside and fluffily chewy within, and had a lovely, savory flavor that’s just perfect for summer munching.

It’s great on its own and dipped in an herbed vinaigrette whilst still warm, but my sister prefers it as a side dish with her pasta dinner in the place of the usual garlic bread.  It also makes wonderful bruschette: just spread either tomato or basil pesto on the sliced bread, sprinkle with grated cheese, and pop into the toaster-oven for 3 – 4 minutes and you’re set.  Oh, and if you toast the slices and spread them with butter?  Super; I can’t think of a better breakfast!

Focaccia con i Pomodori

• 500 grams all-purpose flour
• 300mL water
• 3 tablespoons olive oil (not extra-virgin)
• 2 – 1/2 teaspoons sun-dried tomato pesto
• 1 sachet fast-acting yeast
• 1 teaspoon fine salt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon grated Parmesan cheese

In a heat-proof bowl, combine the water and 3 tablespoons oil; microwave on HIGH for about 2 minutes.  In a large bowl, combine the flour, yeast, and salt; make a well in the center.  Pour in the water-oil mixture and mix to achieve a shaggy mess of a dough.  Knead in the pesto; add in half-teaspoon increments until all the pesto has been incorporated into the dough.  Continue kneading for ten minutes, then form the dough into a ball and cover with a clean dishtowel.  Leave to rise for an hour.

Grease a 9-inch round cake pan.  Punch the dough down and press into the cake pan.  Cover with the dishtowel and leave to prove for about 30 minutes.  In the meantime, preheat your oven to 450 degrees / Gas Mark 7.

Press your fingers into the proven dough to form dimples.  Drizzled with 1 tablespoon extra-virgin olive oil and sprinkle over 1 tablespoon of grated Parmesan.  Pop into the oven and bake for ten minutes; then lower the temperature to 375 degrees / Gas Mark 5 and bake for an additional 20 minutes.  Allow to cool for a few minutes before removing from pan and cutting into slices.  Yields one loaf.

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