Tomato Focaccia Bread

Bread and Pastries

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Ingredients for 2 servings
  • 250 g QimiQ Sauce Base
  • 500 g AP Flour, plain
  • 15 g Salt
  • 150 g Streaky bacon, finely diced
  • 30 ml Vegetable oil
  • 125 ml Water, lukewarm
  • 1 cube(s) Fresh yeast
  • 10 Cherry tomatoes, halved
  • Olive oil, to brush
  • Sea salt, coarse
Mix the flour with the salt.
Pan fry the bacon in the oil until crispy and add the water and QimiQ Sauce Base. Add the yeast and allow to dissolve. Add the mixture to the flour and knead well.
Split the dough into 2 halves and form into balls. Roll out so that the dough is approx. 2 cm high. Place onto a baking sheet lined with baking paper.
Make several thumb imprints in the dough to form small indents and press the tomato halves into the indents. Cover and allow to rest in a warm place for approx. 40-60 minutes. (Tip: allow to rest in an oven at 100 °F.)
Preheat an oven to 350-370 °F (conventional oven).
Brush with olive oil and sprinkle with rough sea salt. Bake in the preheated oven for approx. 25 minutes.