Rosemary and Tomato Focaccia
Italian bread recipe, strong bread flour, dried years, sea salt, olive oil, rosemary and cherry tomatoes
Rosemary and Cherry Tomato Focaccia
A twist on the classic Italian Focaccia bread. This Rosemary and Cherry Tomato recipe is to die for.
500 g of Strong Bread Flour
7 g Dried Fast Action Yeast
2 tsp of Sea Salt
5 tbsp of Olive Oil
1 tsp Flaky Sea Salt
1/4 of a Small Bunch of Rosemary
2 handful of Cherry Tomatoes
In a large mixing bowl, add the flour, mix the yeast into one side of the flour and add the fine salt into the other side to prevent the salt from killing the yeast. Then mix everything together
Make a well in the middle of the flour, then add the oil and 400 ml of lukewarm water adding in gradually until you have a thick dough
Sprinkle some flour over your worktop. Knead your dough for 5 to 10 minutes until the dough is soft
Put the dough into a clean bowl and cover with a damp tea towel to prove for about 1 hour until it has doubled in size
Grease a rectangle tin with a little olive oil
Tip the dough onto your worktop, then stretch it to the fill the tin
Cover with a towel for another 35 to 45 minutes
Heat the over the 220C/gas 7. Press your fingers into the dough to make dimples. Mix in a bowl 1 1/2 tbsp olive oil, water and the flaky salt and drizzle it over the bread
Push the sprigs of rosemary and the cherry tomatoes into each dimple
Bake for 20 minutes until your bread is golden. Drizzle a little more olive oil. Cut into squares and serve warm
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