|Focaccia with roasted plum tomatoes|
With about 30 tomatoes in hand, focaccia was what came to mind. I am not much of a baker of breads but I do bake focaccia oftener than I bake other breads.
3 cups wheat flour (I used Aashirvad atta)
1/2 tsp sugar
1 tbs dried yeast (I used Bluebird)
1 tsp salt
About 300 ml lukewarm water
2 tbsp olive oil + extra for oiling
Plum tomatoes (I also used the other varieties in the picture: a total of 32 on the bread)
1 tbsp olive oil + extra for drizzling
salt and pepper
Pour the lukewarm water in a bowl and add the sugar and the yeast. Give it a gentle stir and leave aside for about 15 minutes till it froths up.
Transfer the flour to a large bowl. Add the oil, the salt and the yeast mixture.
Mix till it comes together then tip the dough on a floured surface. Knead for about ten minutes. The dough should be smooth and elastic.
Place in a lightly oiled bowl and cover with clingfilm.
Leave in a warm place for an hour or until doubled in size.
Meanwhile, prepare the tomatoes. Place them on a baking sheet, sprinkle some oil, salt and pepper and bake in a preheated oven at 140C for about 25 minutes.
Remove the dough from the bowl and knead for a few minutes.
Shape into a rectangle and place in an oiled tin.
Make indentations in the dough using your fingers.
Drizzle with some oil.
Top with the tomatoes and sprinkle some salt.
Leave in a warm place for another 10 minutes.
Bake in a hot oven for about 20 minutes until golden.
Drizzle with some more olive oil and a few torn basil leaves.
This tastes best when served warm.