Stephanie Alexander’s focaccia with perino tomatoes and rosemary

Method

1. Step 1

   Combine the yeast and 2 tbs water in a large jug or bowl. Set aside for 5 mins or until the mixture is frothy.

2. Step 2

   Add the olive oil and 290ml water to the yeast mixture and whisk to combine. Place the flour and salt in a large bowl and stir to combine. Make a well in the centre. Add the yeast mixture and stir until mixture comes together. Turn onto a lightly floured surface and knead for 10 mins or until the dough is smooth and elastic. Place in a large greased bowl and cover with a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.

3. Step 3

   Turn the dough onto a lightly floured surface and knead until smooth. Shape into a 24cm-diameter disc. Transfer to a greased baking tray and use your hands to spread and press dough to the edge of the tray. Brush with extra virgin olive oil. Use your fingertips or the end of a wooden spoon to make ‘dimples’ all over the surface of the dough. Drizzle with cream. Top with tomatoes, lightly pressing into the dough. Sprinkle with rosemary. Loosely cover and set aside in a warm, draught-free place for 30 mins to rise slightly.

4. Step 4

   Preheat oven to 250°C. Bake for 20 mins or until the focaccia is light golden and sounds hollow when tapped. Set aside for 10 mins to cool slightly. Season. Cut into pieces and serve warm or at room temperature.