Tomato & Rosemary Focaccia

Tomato & Rosemary Focaccia

Focaccia is one of my favourite breads. It’s so versatile, you can top it with a variety of flavours, and best of all it’s the perfect bread to dip in olive oil and balsamic vinegar. It is one of those breads that you can just sit and work your way through the whole loaf with a group of friends, chatting, dipping and enjoying every bite. Add some olives and a few glasses of wine and it’s a perfect night! This Tomato & Rosemary Focaccia is inspired by my love of fresh aromatic rosemary and juicy sweet cherry tomatoes. I go through two punnets of little tomatoes every week – I eat them with everything! Focaccia bread is also vegan friendly as it’s not made with any animal products, so everyone can enjoy this delicious bread!

Jump straight to the recipe!

I put the strong white bread flour, yeast, salt and fresh rosemary into a bowl.

After stirring it together, I added the water and olive oil to bring the mixture together into a dough.

Using my food mixer with the dough hook attachment, I left it to knead for 10 minutes. You can also do this by hand if you prefer.

I placed the kneaded dough into an oiled bowl covered with cling film and put it in a warm place to prove for 1 hour.

After the hour was up, I knocked the dough back and pressed it out onto a baking tray with a lip. I pressed the cherry tomatoes into the dough.

I covered it loosely with cling film and a tea towel and left it to prove for 1 hour.

Once the hour was up I sprinkled more fresh rosemary, and some coarse sea salt over it before putting it in the oven to bake until golden.

Tomato & Rosemary Focaccia

This Tomato & Rosemary Focaccia is salty, soft and full of fresh tomato and rosemary flavour.

Tomato & Rosemary Focaccia

It’s perfect for dipping in olive oil and balsamic vinegar!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Free From Fridays hosted by Free From Farm House, and Fiesta Fridays hosted by The Not So Creative Cook and The Frugal Hausfrau.


4.8 from 5 votes
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Tomato & Rosemary Focaccia

Servings 36 pieces depending on size

Ingredients

  • 500 g Strong white bread flour
  • 7 g Sachet fast action yeast
  • 1 1/2 tbsp Fresh rosemary Finely chopped, plus extra for sprinkling
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 325 ml Lukewarm water
  • 1 tsp Coarse sea salt For sprinkling
  • 19 Cherry tomatoes Cut in half

Instructions

  1. In a large bowl, add the bread flour, yeast, salt and rosemary. Make sure to add the salt and yeast on opposite sides of the bowl, then stir together

  2. Add the water and olive oil to the flour mixture and bring it together into a dough

  3. Knead by hand, or use a food mixer with the dough hook attachment, for 10 minutes

  4. Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour

  5. Knock the air out of the risen dough, then press it out onto a lipped baking tray (I used a Wilton Non-Stick Cookie Pan 15.25 x 10.25 Inches)

  6. Press the cherry tomatoes into the dough, spacing them evenly apart

  7. Cover with loose oiled cling film and a tea towel and leave to rise again for 1 hour

  8. Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  9. Before baking, sprinkled more fresh rosemary, and some coarse sea salt over the dough. Bake for 20-25 minutes until golden

  10. Allow to cool, slice and serve, or serve warm. Store any leftovers in an airtight container for up to 2 days. It also freezes well

You can find more of my Bread recipes by clicking here!

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Potato, Rosemary & Halloumi Focaccia: GBBO Week #8

It was the quarter finals for The Great British Bake Off last week and only five baking ladies remain. The first challenge was to make a loaf made from unusual flour. For example chestnut, rye, rice or spelt. Any flavours were allowed and the loaf could be baked free form or in a tin. All these unusual flours have different gluten levels, which Paul explained can effect the bake, prove or both. Mary wanted the loaves to hold their shape, cut well, and have good texture, rise and most importantly – good flavour.

Spelt flour, which was being used by Frances, Kimberley, Beca and Ruby, has a weak gluten structure, which makes it more unpredictable then regular wheat flour. I loved the look of Beca’s Potato, Spelt & Rosemary Focaccia, it sounded delicious too and definitely something I would like to eat. The judges liked it too and called it ‘scrummy’. Christine and Frances also did well with good bakes and delicious flavours.

I really liked the look and sound of Kimberley’s Wild Garlic & Parma Ham Spelt Loaf, but I was disappointed to hear the judges thought it was dry and had too much filling. Such a shame as you can see above it looked amazing from all angles! Ruby slipped up with an underbaked and underproved loaf, although her flavours were good.

 

This week’s technical challenge was Mary Berry’s Hazelnut Dacquoise. A French classic, this dessert is made from 3 layers of nut meringue, layered with a coffee cream and finished with swirls of chocolate ganache. Mary warned that if the hazelnuts are over roasted they will be bitter, and if they are chopped too finely they will release oil and make the meringue runny. Paul was concerned that the bakers could trip up on the construction of the layers.

No baking time was provided and the bakers did have trouble in getting all three meringues to bake evenly. There were many steps to this bake, it seemed to be the most complex technical bake yet. All the Dacquoise looked good but overall Ruby was crowned the winner, Kimberley came second, Frances third, Beca fourth and Christine last.

For the showstopper the judges requested a 3D Novelty Cake of any shape, which must be dairy free and a vegetable cake. Paul explained that the vegetable and oil (in replace of butter) will restrict and retard the flour used so could affect the bake. Mary wanted more than just a carrot or courgette cake, as well as a good base and an ‘all out’ decoration. Vegetable cakes also need longer to bake because of their high moisture content.

Eggs were not mentioned, but surely these are dairy too? I saw them in Kimberley’s mixing bowl so they must have been allowed. Almost all of the bakers used fondant to decorate their cakes, with Christine making her own marshmallow fondant. I tend to avoid fondant or sugarpaste where I can as I am not experienced with it, but it can create some beautiful effects.

The judging was quite harsh this week! Frances’ cake was dense and dry, Beca’s was bland with no flavour and Christine’s was also bland and underwhelming. The bakers were left quite upset, with Beca describing the judging as brutal and even Mel and Sue commenting on the harshness. Kimberley and Ruby were the only ones with positive results.

Christine left this week. Which I understood, but was still disappointed by. The biggest confusion for me was Ruby getting star baker. Her loaf was underbaked and underproved, and despite coming first in the technical challenge, her showstopper was wonky and in my opinion the least pretty of all the cakes. I hate to say it, but I do feel like there is some favouritism involved when it comes to Ruby. What do you think?

Next week – savoury canapes, a swiss roll bowl cake, and an opera cake!

 

I fell in lust with Beca’s focaccia this week so I decided to make it. I will make a vegetable cake at some point, but you can check out my Carrot & Orange Cake I made earlier this year. Unfortunately due to the lack of supplies at the local shops I couldn’t get hold of any spelt flour, or, mostly annoyingly of all, fresh rosemary. I also changed the cheese from gorgonzola to halloumi. You can find Beca’s recipe here.

I started by boiling 300g maris piper potatoes. Whilst they boiled, I put 300g strong white bread flour, 1 sachet dried yeast, 1 tsp salt, 1 tsp caster sugar and 1 tbsp rosemary (fresh preferably but I used dried) into a bowl and mixed together.

When the potatoes were boiled, I drained the water into a bowl and measured out 130ml/4 fl oz of the potato water.

I put the potatoes back in the hot pan to dry out for a few minutes. Then mashed them with 3 tbsp olive oil and added to the flour mixture. I gradually poured in the potato water until a dough formed.

I used olive oil to help knead the dough for 10 minutes until smooth. Then put it an oiled bowl for 1 hour to prove in a warm place.

While I was waiting for the dough to prove, I parboiled a few new potatoes. The recipe said 15-20 potatoes, but I thought this was hugely excessive so I only did three. Then when they were cool, I sliced them evenly using a grater. I also sliced up my halloumi cheese.

My dough rose really well, I was pleased!

I spread it out onto a well greased baking tray and put dimples in it with my fingers.

I spread the potato slices and halloumi on top then sprinkled over some rosemary and salt. I had exactly enough potato so I’m pretty sure 15-20 on the original recipe is incorrect!

I baked on 220C/425F/Gas Mark 7 for 25 minutes, it was lovely and golden brown, then left to cool on a rack.

Once cooled I sliced it into pieces and enjoyed eating it all up! It had great flavour and was really delicious. Perfect as a starter or accompaniment to a main meal. It’s also good dipped in oil and balsamic vinegar – I love doing this with fresh bread! It was a shame I could not use spelt flour, have you ever used it and how did it affect your bake?

I am entering this bake into October’s Cooking With Herbs Challenge hosted by Karen at Lavender & Lovage.

 

Potato, Rosemary & Halloumi Focaccia
Ingredients
  • 300g + 3 Maris piper potatoes
  • 300g Strong white bread flour
  • 1 sachet of Dried yeast
  • 1 tsp Salt
  • 1 tsp Caster sugar
  • 1 tbsp Dried rosemary
  • 3 tbsp Olive oil
  • 150g Halloumi cheese
Instructions
Boil the 300g potatoes. Whilst they boil, put the strong white bread flour, dried yeast, salt, caster sugar and rosemary into a bowl and mix together
When the potatoes are boiled, drain the water into a bowl and measure out 130ml/4 fl oz of the potato water
Put the potatoes back in the hot pan to dry out for a few minutes. Then mash them with the olive oil and add to the flour mixture. Gradually pour in the potato water until a dough forms
Use olive oil to help knead the dough for 10 minutes until smooth. Put it an oiled bowl for 1 hour to prove in a warm place
While you are waiting for the dough to prove, parboil the 3 new potatoes. Then when cool, slice them evenly using a grater. Also slice up the halloumi cheese
Spread out the dough onto a well greased baking tray and put dimples in it with your fingers
Spread the potato slices and halloumi on top then sprinkle over some extra rosemary and salt
Bake on 220C/425F/Gas Mark 7 for 25 minutes, then leave to cool on a rack before slicing

Rosemary & Garlic Focaccia

Rosemary & Garlic Focaccia

Focaccia is one of my favourite breads as it’s so versatile and so easy to make. I always get great results from this recipe and although you can top it with lots of different things, you can’t ever go wrong with garlic and rosemary! It’s such a classic combination which gives this Rosemary & Garlic Focaccia a delicious salty and fragrant flavour. If you like this recipe then check out my Tomato & Rosemary Focaccia too.

Jump straight to the recipe!

I started by roasting a large bulb of garlic. I chopped the top off, drizzle it with olive oil and sprinkled it with salt, then wrapped it in foil and put it in the oven for 1 hour.

In a large bowl I mixed the yeast, salt and strong white flour together.

I added the oil and water to make a sticky dough.

Using my stand mixer with dough hook attachment I kneaded the dough for 10 minutes.

I covered it and left it to rise for 1 hour.

Once I knocked it back I spread it out onto a baking tray.

I mixed the garlic with rosemary, salt and butter and spread it all over the dough. After 30 minutes of proving, I baked it for 25 minutes until golden.

Rosemary & Garlic Focaccia

This is one of my favourite breads as I absolutely love the garlic topping! It’s very moreish, and great for sharing with friends or dipping in oil and balsamic vinegar.

Rosemary & Garlic Focaccia

Servings 16

Ingredients

For the dough

  • 500 g Strong white bread flour
  • 7 g Sachet fast action yeast
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 325 ml Lukewarm water

For the garlic butter topping

  • 1 tbsp Fresh rosemary Finely chopped
  • 1 tsp Coarse sea salt
  • 1 Large garlic bulb
  • 30 g Butter

Instructions

  1. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  2. Slice the top off the garlic bulb, drizzle with olive oil and sprinkle with salt, then wrap in foil and place in the oven on a baking tray for 1 hour

  3. In a large bowl, add the bread flour, yeast and salt. Make sure to add the salt and yeast on opposite sides of the bowl, then stir together

  4. Add the water and olive oil to the flour mixture and bring it together into a dough
  5. Knead by hand, or use a food mixer with the dough hook attachment, for 10 minutes
  6. Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour
  7. Knock the air out of the risen dough, then press it out onto a lipped baking tray (I used a Wilton Non-Stick Cookie Pan 15.25 x 10.25 Inches)
  8. Remove the roasted garlic cloves from the skin and mash them up with the butter, salt and rosemary
  9. Spread the butter mixture over the dough and leave to rise for 30 minutes

  10. Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  11. Bake for 20-25 minutes until golden

  12. Allow to cool, slice and serve, or serve warm. Store any leftovers in an airtight container for up to 2 days. It also freezes well

You can find more of my Bread recipes by clicking here!

Rosemary & Garlic Focaccia

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