This tomato and goats cheese focaccia is what weekends are made for

Name: Tomato focaccia with balsamic vinegar and goat's cheese recipe
Yield: 8
Ingredients: 1 x 7g sachet dried yeast; 2 tsp honey or barley malt syrup; 3 1/3 cups (500g) tipo ‘00’ flour or baker’s flour; 4.00 tbs extra virgin olive oil; 1 x 250g punnet baby heirloom tomatoes, chopped; Crumbled goat’s cheese & thyme leaves, to serve; 1 tbs runny honey, diluted; 2 tbs balsamic vinegar

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Tomato foccacia with balsamic vinegar and goat's cheese

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by Silvia Colloca

Cook and author

Dec 08, 2020

Bring a little Italian to your Christmas feast with this light foccacia recipe.

1 x 7g sachet dried yeast
2 tsp honey or barley malt syrup
3 1/3 cups (500g) tipo ‘00’ flour or baker’s flour
2 tbs extra virgin olive oil
1 x 250g punnet baby heirloom tomatoes, chopped
Crumbled goat’s cheese & thyme leaves, to serve

Dressing

1 tbs runny honey, diluted
2 tbs balsamic vinegar
2 tbs extra virgin olive oil

Method

1.

To make the focaccia dough, place the yeast, honey and 380ml warm water in a jug and stir to combine. Stand for 15-20 minutes in a warm place or until frothy.
2.

Place the flour in a bowl of a stand mixer with the dough hook and mix on low speed. Gradually pour in the yeast mixture with the olive oil and 3 tsp salt, increase to medium and mix until combined. The dough will be sticky. If a little wet add 1 tbs of flour and if a little dry add 1 tbs water. All flours tend to vary slightly.
3.

Shape the dough into a ball, transfer to a lightly oiled bowl and cover with a moist tea towel and rest for 1 hour 30 minutes- 2 hours until dough has doubled in size.
4.

Once the dough has proofed, press the dough over the base of a 20cm x 30cm baking dish and stand for 30 minutes or until slightly puffed.
5.

For the dressing, place all ingredients in a small bowl and whisk to combine. Preheat oven to 200°C.
6.

Press tomato into the focaccia. Bake for 40-45 minutes until slightly golden on top. Serve warm with crumbled goat’s cheese and scatter with thyme leaves. Drizzle over glaze to serve.