Wednesday, February 03, 2010

Tomato and Pesto Focaccia

The breadmaker we have has a dough setting and includes a recipe for focaccia. After it makes the dough, you just pat it out into a big flat rectangle and make some indentations where you push in halved cherry tomatoes, and then you spread about two tablespoons of pesto on the surface. You let it rise somewhere warm for 30 minutes, then add a quick sprinkling of sea salt, and then bake for 30 minutes at 190C.

I'm not sure if I'm doing something wrong, but I think of focaccia as a much lighter, springier bread than what was produced - this is more like pizza dough. I might need to try again with a different kind of yeast or something - I'll post a real recipe when I get this exactly how I like it.

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