Black Garlic, Cherry Tomato and Basil Focaccia

Directions

1. In a stand mixer fitted with the hook attachment, mix together flour, yeast and salt.
   

2. With the mixer on low speed, slowly add in the water, followed by the Black Garlic Puree and knead until well combined - 3 minutes.
   

3. Turn the mixer up to medium speed and knead for another 6 minutes. The dough should pull away from the sides of the bowl but may still be a little sticky.
   

4. Return the mixer to low and stream in 45ml oil. Knead for 3 minutes then turn up the speed to medium. Mix until the oil has just incorporated into the dough.
   

5. Transfer the dough to an oiled bowl, cover with a damp towel and set aside in a warm place to rise for 1 hour, or until doubled in size.
   

6. Once risen place the dough in a well oiled, large baking tray (34cm x 23cm), cover with a damp towel and allow to rest for 10 minutes.
   

7. Flatten out the dough into the tray, cover with a damp towel, place in a warm place for 1 hour or until doubled in size. 10 minutes before the dough is ready, preheat your oven to Fan Bake 200*C and place a small baking tray at the bottom of your oven to preheat.
   

8. Drizzle 15ml olive oil on the dough, rub to distribute evenly and then dimple the dough (press your fingers into the dough, touching the bottom of the pan, several times). Gently nestle the cherry tomato on top, generously sprinkle sea salt and drizzle on the rest of the olive oil.
   

9. Add 1/2 cup of water to the warmed baking tray in the oven and place your focaccia dough on the rack directly above it. Bake for 20 minutes or until the top is golden brown and crispy.
   

10. Rest in the tin for 10 minutes. Then turn out onto a cutting board, garnish with torn basil leaves, dollops of extra Black Garlic Puree and extra olive oil if desired.