Low-effort summer food done properly. ☀️
My no-knead sundried tomato focaccia, warm from the oven, piled onto a big BIOG antipasti platter with marinated feta, olives, fresh mozzarella, Luxembourgish marinated mushrooms and all the good bits.
Made entirely with BIOG organic ingredients.
For the focaccia:
470g BIOG flour (T55)
8g dried instant yeast
1 tsp salt
100g BIOG marinated sundried tomatoes
430ml warm water
3 tbsp BIOG Kreta olive oil
fleur de sel
For the antipasti:
1 tub BIOG mini mozzarella balls
Zest of ½ lemon
A handful of basil, chopped
160g BIOG Greek marinated Feta
1 tub BIOG stuffed olive mix
1 tub marinated mushrooms
A handful of BIOG almonds
Cherry vine tomatoes
Black pepper
Make the focaccia a day ahead. Mix the flour, yeast and salt in a mixing bowl. Finely chop the sundried tomatoes and add to the bowl. Using a spatula, stir through the water and 2 tablespoons of olive oil until you get a sticky dough. Pat the dough down in the bowl and brush the entire surface with 1 tablespoon of olive oil.
Cover the bowl with cling film and put in the fridge for at least 12 hours.
After 12 hours, grease a 30 x 20 cm baking tin with olive oil and line the bottom with baking paper.
Take the dough out of the fridge and, with wet hands, pull the dough out of the bowl and into the tin. Pat the dough down and gently pull to flatten it slightly – don’t worry if it doesn’t cover the entire tin as it will expand in the second rise.
Cover the tin with cling film and leave to rise for 2 hours at room temperature.
Shortly before the 2 hours are up, preheat the oven to 220°C top/bottom heat.
Remove the cling film from the tin, drizzle 1 tablespoon of olive oil over the surface and push holes into the entire surface of the dough with wettened fingers.
Sprinkle the surface with fleur de sel and bake in the preheated oven for 30 minutes.
Let the focaccia cool in the tin for 5 minutes, then transfer it to a wire rack. Serve warm or reheat in a hot oven before serving.
For the antipasti platter:
Put the mini mozzarella balls into a bowl. Drizzle with a bit of olive oil and mix with a bit of lemon zest, chopped basil, fleur de sel and freshly cracked black pepper.
Cut the feta into cubes and put into a small bowl.
Arrange the mozzarella, feta, olives, mushrooms, almonds and cherry tomatoes onto a large serving platter – putting some things into bowls for visual variety.
Cut the focaccia into pieces and add to the platter while still slightly warm. Serve immediately.
