Cherry tomato, olive and basil focaccia
The last couple of months were somewhat tough for us and the lull on this blog has been a direct result of that. Both Amber and I were more busy with work than we would like, and lots was up on the personal front as well. That meant the mood was generally low, and whatever little time we were able to find to spend together ended up being wasted on the wrong conversations. Long story short—there were a lot of bad days!
Now, when I am having a bad day, nothing lifts my spirit like a good meal. After twelve hours of slaving over my computer, I need proper, hearty food. Delivery or take-out simply doesn’t cut it for me. The food needs to not only fill my stomach, but also—if you will allow me the exaggeration—nourish my depleted soul. For days on end, we were not eating the home-cooked, healthy, delicious food we have so grown accustomed to, and my increasingly sullen moods were to show for it.
If you have ever sought counsel from a trusted friend or family member in time of need, I’m sure you have been told that, in the end, the only person who can make (and keep) you happy is you. Despite my growing misgivings about letting our lives push me into the position where I have to take up more and more household chores even though I am so busy at work, I decided in the end that I had to take control of weeknight cooking once again, even if I was going to be doing it alone. It hasn’t been easy and I am disgruntled by how much it tires me out at the end of a difficult day. But on more occasions than not, food on the dinner table makes for a good end to the day.
I baked this focaccia on one of those days. I was unwell and low, and needed a pick-me-up, so I got myself one.
Cherry tomato, olive and basil focaccia
Adapted from Hungry and Excited
¼ cup milk
1 tsp sugar
2½ teaspoons active yeast
1 cup whole wheat flour
½ cup all-purpose flour
½ teaspoon salt
3 tablespoons olive oil + more for dimpling
Water as needed (for kneading)
A dozen cherry tomatoes, halved
A handful of pitted black olives, sliced
6-8 basil leaves, thinly cut into ribbons
1. Warm the milk in a small pan. You don’t want it to be hot, just warm to the touch. Dissolve the sugar in it, and add the yeast. Let this rest for about 10 minutes till the mixture becomes frothy.
2. In a large bowl, sift together the flours and salt. Add the olive oil and frothy yeast mixture. Using your hands, knead till the dough comes together into a sticky ball, adding water as needed. Place this dough in a greased bowl and cover tightly with cling wrap. Set it in a warm place to rice.
3. When the dough has risen to twice its size (it took about an hour for us), turn it over on a floured counter and knead it for 3-5 minutes till it becomes sticky and pliable.
4. Grease and flour a 8 in. by 8 in. (for a square) or a similar volume rectangular dish with oil. Also grease your hands with olive oil. Put the dough in the middle of the dish and using your fingers push it outwards so that it looks more like a flat bread. Cover it with a wet tea towel and allow the dough to rise for another 20–25 minutes.
5. Preheat the oven to 180°C.
6. After the dough has risen a second time, dimple or make indentation on the focaccia using your fingers (once again greased with olive oil) or the back of a wooden spoon. Also press in the halved cherry tomatoes (cut side up) and sliced olives. Drizzle olive oil on the focaccia, such that the oil rolls into the indentations you’ve made. Finally, sprinkle the basil on top.
7. Bake for about 20 minutes or till the bread begins to turn golden brown.
