Take it easy with these delicious plant-based recipes.
Cherry Tomato Focaccia
Perfectly soft focaccia with a crispy golden crust, studded with sweet cherry tomatoes and a gentle kick of green chilli, only improved by being dunked into Nurishh Tomato and Herbs spread.
how to make
Whisk the yeast, honey and 2½ cups lukewarm water in a medium bowl and let sit for 5 minutes (it should foam or at least get creamy; if it doesn’t, your yeast is dead, and you should start again; check the expiration date!).
Add the flour and salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
Pour 4 tablespoons of extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise!
Transfer the dough to the bowl and turn to coat in oil.
Cover with cling wrap and chill until the dough has doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
Generously butter a 13x9" baking pan.
Keeping the dough in the bowl and using your hands, gather up the edges of dough farthest from you and lift them up and over into center of bowl. Give the bowl a quarter turn and repeat the process. Keeping the dough in the bowl and using your hands, gather up the edges of dough farthest from you and lift them up and over into center of bowl. Give the bowl a quarter turn and repeat the process.
Do this twice more; you want to deflate the dough while you form it into a rough ball. Transfer the dough to your buttered baking pan.
Pour any oil left in the bowl over and turn the dough to coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.
Place a rack in middle of oven and preheat to 220°C. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready.
Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill it (you probably won't need to do this if using a baking pan). Dimple the focaccia all over with your fingers, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan).
Push in the whole cherry tomatoes and the sliced chilli or jalapeño, so they are slightly embedded in the dough but still visible.
Drizzle with the remaining 1 tablespoon extra-virgin olive oil and sprinkle with the thyme leaves and some sea salt flakes.
Bake the focaccia until puffed and golden brown all over for 20–30 minutes.
To serve, tear off chunks of the focaccia and scoop into the Nurishh Tomato and Herb spread.
what you need
1 oz. active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) plain flour
5 tsp. sea salt
6 tbsp. extra-virgin olive oil, divided, plus more for hands
1 tbsp. plant-based alternative to unsalted butter, plus more for pan
Sea salt flakes
2 fresh green chillies or jalapeños, thinly sliced