Tomato and rosemary focaccia
- 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.