Cherry Tomato Focaccia with Anchovies and Oregano

Method13 steps

1. 1

   Step 1: The day before baking, put the 500 g flour in a large mixing bowl. If your instant yeast (1 g) mixes directly with flour, put it and the salt (7 g) at opposite ends of the bowl. If the packet requires activation, activate the 1 g yeast using a portion of the measured 400 ml dough water, then add that yeast mixture to the flour and salt.

   Uses 500 g Italian 00 flour · 1 g instant yeast (about ¼ tsp) · 7 g fine salt · Only an activation portion from the 400 ml dough water, if the packet requires it

2. 2

   Step 2: Add the dough water that remains after any yeast activation, so the dough receives 400 ml water in total. Stir to form a rough dough, then stir in the 4 tbsp dough oil until no dry bits remain. It should be very wet and sticky.

   Uses flour, salt and yeast mixture · Remaining dough water, from 400 ml total after any activation portion · 4 tbsp olive oil for dough

3. 3

   Step 3: Cover the bowl and rest the mixed dough for 30 minutes.

   Initial dough rest · 30 minUses mixed wet focaccia dough

4. 4

   Step 4: Wet your hand with extra water. Gently lift one edge of the rested dough without tearing it and fold it into the middle. Repeat around the bowl. Cover and rest for 30 minutes.

   Rest after first corner fold · 30 minUses rested focaccia dough · Extra water for wetting hands during folds, as needed

5. 5

   Step 5: Wet your hand again and repeat the corner folds around the dough. Cover and rest for another 30 minutes.

   Rest after second corner fold · 30 minUses once corner-folded dough · Extra water for wetting hands during folds, as needed

6. 6

   Step 6: Wet both hands and perform the first coil fold: lift the dough gently from its middle and let it fall back. Repeat the lifting up to 3–4 times until it comes clear of the bowl without tearing. Lower it so its ends fold underneath. Turn the bowl and repeat from the opposite direction.

   Uses twice corner-folded dough · Extra water for wetting hands during folds, as needed

7. 7

   Step 7: Cover and rest for 30 minutes, then repeat the coil fold. Rest for another 30 minutes and perform a third coil fold in the same way, wetting your hands as needed.

   Rest before second coil fold; repeat 30 minutes before third · 30 minUses first coil-folded dough · Extra water for wetting hands during folds, as needed

8. 8

   Step 8: Cover the folded dough and refrigerate overnight, or for up to 48 hours.

   Uses fully folded focaccia dough

9. 9

   Step 9: Well oil a baking tray using the extra olive oil. Transfer the chilled dough to the tray and gently stretch it toward the edges. Drizzle with extra oil, cover and let it rise at room temperature until almost doubled. Keep it away from direct sun or high heat.

   Uses overnight chilled dough · Extra olive oil for tray and dough surface

10. 10

    Step 10: Preheat a fan/convection oven to 230°C (450°F). Oil your hands and lightly drizzle the dough surface with extra olive oil. Dimple the risen dough with your fingers, keeping its air bubbles intact as much as possible.

    Uses risen dough in oiled tray · Extra olive oil for hands and dimpling

11. 11

    Step 11: Top the dimpled dough with the halved cherry tomatoes (200 g) and anchovy fillets (50 g). Sprinkle with dried oregano and add another light drizzle of extra olive oil. Bake for 20–25 minutes, until golden brown.

    Bake focaccia · 25 minUses dimpled focaccia dough · 200 g cherry tomatoes, halved (about 20 whole tomatoes) · 50 g salted anchovy fillets (about 14 fillets) · Dried oregano for sprinkling, to taste · Light drizzle of extra topping oil

12. 12

    Step 12: Remove the baked focaccia and let it rest for at least 10–15 minutes before cutting. Serve warm or at room temperature.

    Rest focaccia before cutting · 15 minUses baked tomato-anchovy focaccia

13. 13

    Step 13: Cut the rested focaccia into eight portions. It is best served the same day. Cover and refrigerate leftovers for up to 2 days.

    Uses rested focaccia