Tomato and rosemary focaccia

This Italian favourite is great for chunky sarnies, or try as a tear-and-share to serve with soup

By , 05 September 2016
Tomato and rosemary focaccia
  • Ready in: 60 mins
  • Serves: 8
  • Price: 25p per serving
Nutritional Info
Each 126g serving contains
  • Energy 1207KJ 289KCAL
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 958kJ/229kcal.
  • 500g strong white bread flour
  • 2tsp easy-bake yeast
  • 4tbsp olive oil, plus extra for greasing
  • 15 cherry tomatoes, halved
  • 9-12 cloves garlic
  • 12 sprigs rosemary
  • Sift the flour into a bowl and stir in the yeast. Make a well in the centre and add 3tbsp of the oil and 300ml warm water. Mix to a soft dough with a wooden spoon.

  • Turn out onto an oiled work surface and knead for 8-10 minutes until smooth and elastic.

  • Put in a lightly oiled bowl and cover with oiled clingfilm. Leave in a warm place for 1 hour or until doubled in size.

  • Line a large baking tray with baking paper and put the dough on it. Using the heel of your hand, gently flatten and push out to a circle about 30cm diameter.

  • Cover with oiled clingfilm and leave for 30-45 mins until doubled in size.

  • Preheat the oven to 200C/ 180C Fan/Gas 6. Using your fingers, make dimples in the dough. Gently push the cherry tomatoes and garlic into the dimples and top with rosemary. Drizzle with the remaining oil.

  • Bake for 30 mins or until golden and the base sounds hollow when tapped. Serve warm or cold.