DIY Tomato Focaccia W. Goats Cheese & Pine Nuts & A Chicken Breast
Raise your baking game with this veg-packed focaccia. You'll stud your dough with juicy tomatoes, rosemary and red onion before baking till golden. Top with goats cheese, pine nuts and sun-dried tomato pesto for an easy DIY dinner. Serve with a chicken breast.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredientCooking for 4? Double each ingredient
You'll also need
Milk, Olive oil, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Add 100ml [150ml] [200ml] milk to a bowl and put it in the microwave for 15 secs or until very slightly warm
Add your dried yeast to the bowl with the warmed milk and 1 tsp [1 1/2 tsp] [2 tsp] sugar
Mix it all together and set aside for 10 min for the yeast to develop
Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min
Peel and finely slice your red onion[s]
Strip your rosemary leaves from their stems and discard the stems
Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves
Chop your cherry tomatoes in half
Once the yeast has developed, add your pizza base mix to the bowl
Add 150ml [225ml] [300ml] cold water
Give everything a good mix up with a plastic spatula until a very sticky dough has formed
Drizzle olive oil over the the dough and set aside for 10 min further
Meanwhile, crumble your goats' cheese into rough bite-sized pieces
Heat a small dry pan over a medium heat
Once hot, add your pine nuts and cook for 2-3 min or until toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
Coat a baking tray (or two!) with a little olive oil
Once the dough has rested for 10 min, divide into 1 per person and add to the oiled baking tray[s]
Tip: It will be very soft and sticky – slightly oiled hands is the best way!
Spread the rested dough out into rough circle[s] approx. 2cm thick and press your fingertips into the dough to make dimples
Press the halved cherry tomatoes into the dough with the sliced onion and rosemary leaves
Top with a generous drizzle of olive oil and season with a generous pinch of salt
Put the tray[s] in the oven and cook for 20-25 min or until the dough is puffed up and golden brown – this is your rosemary & tomato focaccia
Wash your salad and pat dry with kitchen paper
Combine the salad, balsamic vinegar and a drizzle of olive oil in a bowl and toss – this is your balsamic salad
Top the rosemary & tomato focaccia topped with the crumbled goats' cheese, sundried tomato pesto and the toasted pine nuts
Serve the focaccia with the balsamic salad to the side
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, nut, peanut, sesame, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.