Cacao Pesto and Cherry Tomato, Mini Focaccia

Prep Time: 0H30M and 2-3H rising time Cooking Time: 0H15M Serves: 18-20 mini focaccias

Ingredients

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Method

• To make the cacao pesto, melt the cacao in the olive oil then put this with the rest of the ingredients in a blender and mix to a rough paste. Check the seasoning.
• Heat the cacao in the milk and half the water until the cacao is melted
• Warm the rest of the water to hand temperature and put in the yeast for about 10 minutes until it starts frothing
• Sieve the flour into a mixing bowl, add the olive oil, salt and yeast and cacao mixtures
• Mix using the dough hook of an electric beater until smooth and elastic.  Add more water or flour if necessary to achieve the right consistency.
• Tip the dough into a large bowl that you have greased with olive oil. Pour a little olive oil all around the edge of the dough where it meets the bowl to help it rise. Cover with a clean tea towel and leave in a warm place for 1 to 1.5 hours until it has doubled in size
• Turn out onto a lightly floured surface, knock it back to its original size and roll the dough into a rectangle about 7mm deep.
• Cover with the pesto and roll it up along its long side.
• Cut the sausage of dough into 15mm high rounds
• Turn the rounds on their side and push 3 cherry tomato halves into the cracks. Don’t worry when the dough rises it will fill in the cracks.
• Leave in a warm place for 1 hour for the dough to rise. Meanwhile, preheat the oven to 220°C.
• When risen, lightly drizzle with olive oil and sprinkle with salt if wanted
• Place the breads in the oven and bake for 12–15 minutes, or until lightly golden brown.

 

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