Cherry tomato foccacia and Entremont Special Pizza grated cheese
- 325g water at room temperature
- 30g fresh yeast
- 625g 00 flour
- 65g olive oil
- 13g salt
- Fleur de Sel
- Olive oil
- 1 packet Entremont Special Pizza grated cheese
- 1 full and fresh bunch of cherry tomatoes
Pour the room temperature water into a salad bowl. Crumble the yeast into the water. Whisk the yeast in.
In a food mixer bowl, use the hook accessory to knead the flour, oil and salt. Switch the mixer to its lowest speed setting and gradually add the yeast and water mixture until the dough is uniform. Knead for 1 minute at the lowest speed and then for 5 minutes at speed setting 2 until you have a smooth and elastic dough.
Transfer the dough to a greased bowl. Cover with cling film and leave to rise in a warm place until the dough has doubled in size.
Beat out the air bubbles by banging the dough on the work surface and then roll it into a rectangle. Press the dough into your dish or the OptiGrill’s Snacking & Baking SEB accessory and stretch out the edges to fit the pan. Make holes with your finger, drizzle the dough with olive oil and sprinkle with rosemary. Bake for 10 minutes or so on the yellow setting then place the bunch of cherry tomatoes on top, pressing down gently. Generously garnish with Entremont Special Pizza grated cheese and bake for a further 10-15 minutes on the red setting until the foccacia is nice and golden.
Photo credits : Stéphanie Iguna @LaFoodFactory