Tomato Thyme Garlic Focaccia Bread

Hello lovelies, I have been a baking bread. Not any ole squishy, white, sandwich loaf – oh no – Tomato Thyme Garlic Focaccia Bread.

Delicious Tomato Thyme Garlic Focaccia Bread.
Delicious Tomato Thyme Garlic Focaccia Bread.

 

I honestly can’t begin to tell you just how yummy this bread is. It truly is proof that the sum of the parts is greater than the whole. Tomato Thyme Garlic Focaccia Bread is taking bites of bread and then experiencing your taste buds explode with all the flavours,  in your mouth.

Tomato Thyme Garlic Focaccia Bread.
Tomato Thyme Garlic Focaccia Bread.

 

This Focaccia is perfect with pasta (we had it with Lasagne, perfect for mopping up tomato and cheese sauce). I also think it would be great to take on a picnic, served with some good cheddar and a glass of something cold!

I made enough for 2 loaves, so just halve the recipe if only one Focaccia is needed – as the tomatoes won’t freeze well. Alternatively make two and leave the tomatoes off of the loaf you intend to freeze. Double wrap in cling film and the bread will last 3 months in the freezer!

Tomato Thyme Garlic Focaccia.
Tomato Thyme Garlic Focaccia.

 

We love any kind of bread with our meals, especially if it has garlic added. This hit the spot big time and Snugs, who can be a little but careful when it comes to ‘different foods’ loved this!! I guess you could even add some shards of sharp cheddar before baking? Might have to try that!!!!

Recipe :

500g/1lb 2oz Strong White Bread Flour

1 x 7g Sachet Fast Action Dried Yeast

1tsp Maldon Sea Salt (3/4tsp if using free flowing)

2tbsp Extra Virgin Olive Oil, plus extra for drizzling.

Approx 300-350ml lukewarm water.

16-20 Cherry Tomatoes – halved (half the amount for one Focaccia)

2tbsp Fresh Thyme Leaves (half the amount for one Focaccia)

4 Cloves of Garlic (half the amount for one Focaccia)

Method : Using bread maker or stand mixer with dough hook attached.

Place 300ml of water into the bowl of your mixer.

Add the yeast and then the flour.

Add 2tbsp Extra Virgin Olive Oil

Now add the salt.

Set the bread maker to the mix/prove cycle.

If the dough seems dry add extra water 20mls at a time until the dough has a smooth elasticity, while being mixed. If the dough is too dry either machine will be clunking!

With a stand mixer mix on medium speed until the dough is soft and elastic. Using Olive oil on your hands to stop the dough sticking, roll the dough into a tight ball, place back into the mixer bowl, cover with cling film and leave to double in size.

Using either method, once the first prove is finished, knock back, restarting the mixing on the bread machine and removing the cling and mix for a further 10 minutes.

Oil 2 x 20cmx20cm (8″ x 8″) square tins.

Tip the knocked back dough into one of the oiled pans.
Tip the knocked back dough into one of the oiled pans.
Place half the dough into each pan.
Place half the dough into each pan.
Using your fingers spread the Focaccia dough so it covers the base of the pan evenly. Drizzle a little Olive oil over.
Using your fingers spread the Focaccia dough so it covers the base of the pan evenly. Drizzle a little Olive oil over.
Add the cherry tomato halves.
Add the cherry tomato halves.
Sprinkle the thyme and garlic over the top and give your dough a final drizzle with Olive oil.
Sprinkle the thyme and garlic over the top and give your dough a final drizzle with Olive oil.

 

Cover and leave to double in size. Whilst proving preheat your oven to 220C/200C fan.

When your dough is doubled in size place in the preheated oven for 25-30 minutes.

Breathe deeply. Mmm, that smell coming out of the oven is your Tomato Thyme Garlic Focaccia Bread. Enjoy, it smells amazing!

 

Remove your Tomato Thyme Garlic Focaccia Bread from the oven when it is golden all over.
Remove your Tomato Thyme Garlic Focaccia Bread from the oven when it is golden all over.
Remove the Tomato Thyme Garlic Focaccia Bread from the pan and cool on a rack, if not eating straight away!!
Remove the Tomato Thyme Garlic Focaccia Bread from the pan and cool on a rack, if not eating straight away!!

 

I cut my Focaccia into squares, what do you do?

This recipe is so easy and the taste is amazing. Let me know if you make this bread? I love to read your comments.

You may also like Sundried Tomato Olive Focaccia Bread

The perfect food for feasting and sharing.

Sammie x

 

 

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Sausage Plait With A Twist

Hi there everybody. I have another easy, dish for you today Sausage Plait With A Twist! What’s the twist??? Sundried tomatoes and thyme!!

Stunning, scrumptious and so easy - Sausage Plait With A Twist!
Stunning, scrumptious and so easy – Sausage Plait With A Twist!

 

The addition of sundried tomatoes and thyme to pork sausage meat gives this sausage plait a deep savoury flavour. Ideal for a mid week meal, perfect for a buffet and portable for picnics!!

No ordinary sausage roll! This Sausage Plait With A Twist is perfect for buffets and picnics!
No ordinary sausage roll! This Sausage Plait With A Twist is perfect for buffets and picnics!

 

Now I have used a special roller, to create the lattice pattern on the top of the Sausage Plait. I bought it 20+ years ago. I’ve just had a quick peek on Amazon and they sell them for about £5. Which is probably about what I paid all those years ago!!!

Pastry Lattice Cutter
Pastry Lattice Cutter

 

If you bake a lot of pies and tarts then I would say this is a good buy. However the diamond effect on the pastry below was achieved by lightly scoring the uncooked pastry, on a slant, one way and then the other. When baked it produced a pretty, diamond effect pattern and I didn’t need a Lattice Roller. This technique would work for the Sausage Plait.

Sausage Plait with a diamond pattern - just as effective.
Sausage Plait with a diamond pattern – just as effective.

 

Whichever method you use, your Sausage Plait With A Twist is sure to go down well with everyone who tries it. Served hot or cold, it is completely scrummy!!!

Recipe : Makes 1 Sausage Plait With A Twist.

500g/1lb Block Puff Pastry – defrosted if frozen – I used Just Rol, not the all butter version.

500g/1lb Pork Sausage meat

15 Sundried Tomatoes (drained if in oil)

1 tbsp Fresh Thyme Leaves

1/2 tsp Black Pepper – freshly ground

1 Egg – for egg wash

Method :

Chop the sundried tomatoes, roughly, so there are no big pieces. Place into a bowl and add the Thyme, Sausage meat and black pepper. Using your hand, squish (technical term!!) all the ingredients together until well combined.

 

Dark red pieces of sundried tomato and flecks of green thyme are spread throughout the sausagemeat.
Dark red pieces of sundried tomato and flecks of green thyme are spread throughout the sausagemeat.

 

On a floured worktop roll out the puff pastry so that it measures 30cm x 35cm (10″x12″). Trim to neaten the edges. Now place the pastry onto a piece of parchment paper – the same size as your baking sheet. This will make transferring the sausage plait MUCH easier. MUCH!!!! I speak from experience!!

Place the sausagemeat mixture evenly down one side of the pastry, leaving a 1 inch (2.5cm) border.

Pat the sausage mixture so that it is spread evenly. Then get ready to roll.....
Pat the sausage mixture so that it is spread evenly. Then get ready to roll…..
Place the Lattice Roller just inside the bottom edge of the pastry and roll to the top!
Place the Lattice Roller just inside the bottom edge of the pastry and roll to the top!
Brush the beaten egg around the border of the sausage mixture.
Brush the beaten egg around the border of the sausage mixture.
Fold the lattice cut side over the sausage meat, so the edges meet.
Fold the lattice cut side over the sausage meat, so the edges meet.
I have crimped the pastry edges by twisting them together, then brushed egg wash over the top of the Sausage Plait.
I have crimped the pastry edges by twisting them together, then brushed egg wash over the top of the Sausage Plait.

 

Yep I know!! Bet you’re glad you don’t have to transfer this to a baking sheet now??? My mistakes are your gain – sometimes it takes me a while to catch on!!!!

Bake for 40 – 50 minutes, in a preheated oven 190C/175C fan, until golden brown.

Sausage Plait With A Twist - delicious served hot, warm or cold.
Sausage Plait With A Twist – delicious served hot, warm or cold.

 

Such an easy dish to make, yet super impressive to look at and eat!

I hope you give this recipe a try and let me know what twists you put on your version?

Sammie x

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