In this episode I talk about focaccia, its long history, and what you'll need to make it.
INGREDIENTS:
3.5 cups all-purpose flour plus extra for dusting, 2 teaspoons of dried yeast, 1/2 teaspoon salt, 5 tablespoons extra-virgin olive oil, 1 cup warm water, 10 oz cherry tomatoes salt and freshly ground black pepper, a handful of fresh basil leaves, 2 tablespoons ready-made, good-quality pesto Genovese (pesto made with basil and pine nuts)

STEPS:
1: Sift the flour into a large bowl, stir in the yeast, and add the salt. Make a well in the center, pour in 3 tablespoons of the oil and the water, and mix everything together with a wooden spoon. Transfer the mixture to a floured surface and knead for 10 minutes, until you create a smooth, elastic dough.

2: Place the dough in a greased bowl, then over with a clean kitchen towel, and leave to rise in a warm place for about 1 hour, until nearly doubled in size.

3: Oil a baking sheet measuring about 16 x 16in.

4: Push down the dough and place on the oiled baking sheet. Stretch into a shape no more than 1 in thick. Leave to rest for 20 minutes. Preheat the oven to 450°F.

5: In a small bowl, mix together 3 tablespoons water with 1 tablespoon of the olive oil.

6: Once the 20 minutes are up, brush the stretched dough with the water and oil mixture and transfer the tray to the middle of the oven for about 20 minutes.

7: Meanwhile, quarter the cherry tomatoes. Place in a colander and sprinkle some salt over them, then set them aside for 10 minutes to allow any

excess water to drain off.

8: Once the tomatoes are ready, place them in a bowl with the fresh basil and the pesto. Drizzle the remaining olive oil over the top and mix well. At this point, the focaccia should be ready: remove it from the oven and cover it with the cherry tomatoes and pesto mix. Serve immediately.