This tasty tomato and rosemary focaccia is perfect for making and sharing with friends. A Focaccia is a classic bread that can be adapted with any flavours you love, such as cheese or caramelised onion. This bread is packed full of flavour and makes use of tasty British tomatoes. Serve warm with a summer salad, enjoy in a picnic or even with a warming bowl of soup. The possibilities are endless! Pick up your local British tomatoes from our Greengrocers.
Ready in: 3 hours
500g strong white bread flour
14g dried yeast (2x sachets)
175g cherry tomatoes, mixed colours
1 tbsp caster sugar
3 tbsp olive oil, plus a little extra
1 garlic bulb
Handful rosemary sprigs
Sea salt flakes
1. Place the flour in a large mixing bowl, make a well in the centre and add the yeast, sugar and 100ml warm water. Mix gently using a fork then leave for 5 minutes to allow the yeast to dissolve. It should begin to foam.
2. Next, add the olive oil, 1 tsp sea salt and another 150ml warm water. Stir until a sticky dough is formed.
3. Knead for around 10 minutes or until smooth and elastic, adding a little extra olive oil if required. Transfer the dough into a large, oiled bowl, cover with a damp tea towel and leave somewhere warm to prove for around an hour. The dough should double in size.
4. In the meantime, heat the oven to 200C. Tightly wrap the garlic bulb in foil, then roast in the oven for around 25 minutes. Once cool enough, squeeze the cloves out into a bowl and set aside until needed.
5. Prepare tomatoes by tossing them in olive oil and seasoning.
6. Lightly grease a 20cmx30cm roasting tin with oil. Tip the proved dough into the tin, stretching it out into the corners. Dip your fingers in a little oil and make some evenly spaced dimples in the dough. Press the garlic cloves and tomatoes into the dimples, then scatter over the rosemary.
7. Cover with oiled clingfilm and allow to prove for a further 45 minutes, until doubled in size again.
8. Once ready, sprinkle some sea salt and the remaining sugar over the dough. Place a separate baking tin, filled with boiling water in the bottom of the oven. Bake the bread on the middle shelf for around 30 minutes or until golden in colour.
9. Drizzle with olive oil before serving.