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Clover Feta, Tomato & Rosemary Focaccia

Easy Vegetable One Pot

Clover Feta, Tomato & Rosemary Focaccia

Recipe: Anél Potgieter
Makes: 1 large focaccia
Preparation: 20 minutes plus 1½ hours standing
Cooking: 30 minutes

500 g cake flour, plus extra for dusting
½ packet (5g) instant yeast
3 tsp sugar
1 tsp salt
+- 2 cups lukewarm water
10 cherry tomatoes
2 rounds Clover Elite Feta Mixed Herbs, broken in pieces
10 small sprigs rosemary 
olive oil
1 t Maldon salt flakes

To Serve
Tomatoes on vine, roasted
Handful Basil
Butter for serving + Maldon salt

Mix all the ingredients together with just enough lukewarm water to make a soft dough. Knead with a wooden spoon (mix and stir) for about 10 minutes or until the dough is smooth and elastic. Rub some olive oil over the dough, cover and put in warm place to rise to double in size. 
Dust a baking tray with plenty of flour. Punch the dough lightly down and form it into a ball. Put the dough on the baking tray and using your palms of your hands to press flat. Cover with a damp cloth and let it rise for another 20 – 30 minutes in a warm place.
In the meantime, preheat the oven to 190 °C.  When the focaccia has puffed up a little using your fingertips, dimple the surface of the focaccia all over. Push the tomatoes, feta and rosemary into the dough. Drizzle 2 tablespoons olive oil over the surface and sprinkle the salt flakes over. Bake for 35 minutes checking after 30 minutes, or until golden brown.  Using a spatula, remove the bread from the baking sheet and place on a cooling rack to cool slightly. 
Serve with some fresh olive oil or butter on the side!

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