Rosemary and Tomato Focaccia

Directions

1. 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

2. 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

3. Sprinkle some flour over your worktop. Knead your dough for 5 to 10 minutes until the dough is soft 

4. 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 

5. Grease a rectangle tin with a little olive oil

6. Tip the dough onto your worktop, then stretch it to the fill the tin 

7. Cover with a towel for another 35 to 45 minutes 

8. 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 

9. Push the sprigs of rosemary and the cherry tomatoes into each dimple

10. Bake for 20 minutes until your bread is golden. Drizzle a little more olive oil. Cut into squares and serve warm