Cheesy, fluffy, and oh so simple to make. This Bocconcini Focaccia is your sign to bake your own fresh bread at home!
Perfectly crisp on the outside, soft on the inside – and irresistibly cheesy in every bite.
Enjoy it on it’s own, or create your own panini at home!
Note: This recipe does require overnight refrigeration.
| 220g | Cherry Bocconcini |
| 2 tbsp | butter, softened |
| 4 tbsp | olive oil |
| 1 cup | cherry tomatoes, halved |
| 1/2 cup | pitted olives |
| 1 tbsp | rosemary leaves |
| 1 tsp | sea salt |
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for the dough
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| 500g | bread flour |
| 400ml | water, room temperature |
| 3g | yeast |
| 1 tsp | sea salt |
| 1 | For dough, place water in a large bowl, add flour, yeast and salt and mix well with a wooden spoon. Cover with glad wrap and set aside for 20 minutes. |
| 2 | Stretch and fold the dough by lifting an edge of the dough and folding it over itself, rotate the bowl a quarter and repeat the fold. Rotate and repeat twice more. |
| 3 | Cover with glad wrap and set aside for 20 minutes. Repeat the stretch and fold twice more. |
| 4 | Grease a 20x30cm deep baking tray with butter and add the dough, stretching it to fill the base of the tray. Cover with glad wrap and refrigerate overnight. |
| 5 | Remove the dough 2 hours before baking, keeping it covered. |
| 6 | Preheat the oven to 220°C. |
| 7 | Drizzle the dough with olive oil and gently dimple the surface with your fingertips. |
| 8 | Place the tomatoes, olives and rosemary inside the dimples and sprinkle with sea salt. |
| 9 | Bake for 10 minutes, remove from the oven and add/press in the bocconcini. |
| 10 | Bake for a further 2 minutes, or until golden and the bocconcini has melted. |
| 11 | Allow to cool in the tray for 10 minutes before turning out onto a wire rack. |
| 12 | Enjoy focaccia while still warm. |
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