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Tomato and rosemary focaccia

A gutsy bread to tear up and share with family and friends

 

Ingredients (serves: 6-8) Prep: 2 hours; Cook: 25 minutes

 

500g plain flour

6g dried yeast

8g sea salt, plus extra for sprinkling

325ml warm water

1 tbspn olive oil, plus extra for greasing and drizzling

8 cherry tomatoes

4 sprigs rosemary

 

Method

 

  • Mix together the dry ingredients and gradually add the water to make a soft dough
  • Add the oil and knead on a lightly floured surface for 10 minutes. Cover with a plastic bag and leave somewhere warm for about half an hour
  • Lightly grease a 20 by 30cm baking tray with oil and press the dough in to fill the tray. Cover again with a bag and leave to double in size
  • Preheat the oven to 220degC/Gas mark 7
  • Press in your fingertips and fill some of the holes with tomatoes, cutting in half if necessary. Sprinkle the whole tray with the rosemary leaves
  • Drizzle with a little more oil and salt. Pop in the oven to bake for 10 minutes, then use a wooden spoon handle to press in the holes again and reduce the temperature to 200degC/Gas mark 6 to cook for a further 15 minutes

 

Leah’s tip

Also delicious topped with caramelised red onions and a sprinkling of goats cheese

Farmers Guardian
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