English Tea Store Tea Header

Tea Blog

Official Blog of the English Tea Store

Recipe for Tea Focaccia Bread

Baking bread can seem very daunting to many. Focaccia is one of the simplest breads to make. If you ever wanted to start making bread but feel a bit overwhelmed, give this lovely recipe a try and you will find it was not nearly as hard as you thought. Using tea in this adds a certain special something to every bite.

Tea Focaccia Bread (photo by Janet Sanchez, all rights reserved)
Tea Focaccia Bread (photo by Janet Sanchez, all rights reserved)

1 ½ cups water
1 tbsp green tea
2 tbsp sugar
2 tsp salt
1 tbsp active dry yeast
¼ cup olive oil
2 ½ cups flour
Semolina flour for dusting

Heat the water to 170°F and steep the green tea in it for 4 minutes. Remove the tea and add in the sugar, salt, yeast and olive oil. In a separate bowl place 1 cup of the flour. You may also use a stand mixer for this with your dough attachment. Pour the tea mixture into the flour and stir until combined. Slowly add in the remaining flour. Kneed the dough for about 3 minutes by hand or 1 minute in a stand mixer. The dough should be just barely sticky and forms a smooth ball. Place a teaspoon of olive oil in a large bowl, roll the dough around in it, cover with plastic wrap and let rise for 30-45 minutes or until double. Once risen remove dough from bowl and press out into a large rectangle about ½ inch thick onto a cookies sheet that has been sprayed with cooking spray and dusted with semolina flour. Set in a warm place for 30 minutes to rise.

10 oz cherry tomatoes
Olive oil
1 tsp garlic powder
1 tbsp fresh thyme

Toss the cherry tomatoes in about a teaspoon of olive oil then place on a sheet pan and season with salt and pepper. Place under a low broiler about 8-10 minutes or until tomatoes start to burst. Transfer the tomatoes to a small sauce pan, add in the garlic powder and cook on medium for about 3 minutes to combine the flavors.

Once the dough has raised for the second time take your finger tips and gently press into the dough making small indents. Space them roughly a few inches apart. Spoon the cherry tomatoes onto the bread.  Sprinkle with the fresh thyme. Place into a preheated 425° oven for about 20 minutes or cooked through and golden. Let cool for a few minutes then serve. Recipe serves 6-8 people.

See more of Janet Sanchez’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Website Powered by WordPress.com.

%d bloggers like this: