Make, Jane, make!: Grape Tomato and Oregano Sourdough Focaccia


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Sunday, August 19, 2012

Grape Tomato and Oregano Sourdough Focaccia

I've been learning the way of sourdough (more on that in a later post!) and having some beautiful grape tomatoes and leftover dried up oregano from past CSA boxes inspired me to make some focaccia. Of course, this focaccia does not have to be made with homemade sourdough ;) You could easily substitute store-bought pizza dough and have the same fresh-baked result.

The method is simple enough...
Stretch or pat out the dough into a rough rectangle that is approximately 1/2-inch thick. Put some dimple marks in the top with your fingertips and let the dough rest for about 15-20 minutes. Place some halved grape tomatoes in all the nice dimples. Sprinkle with sea salt and oregano. Drizzle liberally with olive oil. Bake at 400F until the edges begin to brown slightly, approximately 20 minutes. Cut and serve.

The homemade sourdough was an excellent contrast to the sweet tomatoes and the savoury sea salt and oregano. The slight sourness of the bread also made the balsamic and olive oil dip taste that much sweeter and tarter.

An easy entertaining dish that you could easily change up with different toppings and seasonings. It was a great addition to the other eats at our Octopus Brewery tasting party. Try it... it's just 40 minutes from jack-with-no-snacks to hostess-with-the-mostest :)

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