Cherry Tomato Focaccia

Ingredients you'll need for this recipe

• 250g strong spelt flour
• 1 block fresh yeast
• 1 tsp pink Himalayan salt
• 2 tbsp onion powder
• 20ml extra virgin olive oil
• 150ml warm water

Topping

• Cherry tomatoes
• Capers
• Herbs de Provence

Method

1. 1Add all the dough ingredients to your food processor or stand mixer and knead for 6 minutes on speed 3 (if you don't have one, just knead by hand).
2. 2Turn the dough out onto the worktop, dust with a pinch of flour so it doesn't stick, and work it into a smooth ball.
3. 3Place it onto a baking sheet lined with parchment paper and shape it with your hands. I shaped mine into a square.
4. 4Place inside the cold, turned-off oven and let it rise for at least 1 hour.
5. 5Once risen, brush the top generously with olive oil using a pastry brush, add the toppings, and bake.
6. 6Bake for 20 minutes at 180ºC, or on the thick pizza steam setting for 16 minutes if you have a Beko oven.
7. 7Done! Our cherry tomato focaccia is ready to enjoy.