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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Baked Margherita Risotto

Baked Margherita Risotto

You may have heard of the meal subscription box HelloFresh, but the company actually offers more than meals by post. They also have a wealth of recipes available for free online that you can make yourself at home by following their clear instructions. After browsing through the extensive selection I decided to make this Baked Margherita Risotto because it looked super fresh and summery, and totally easy to make! Even though I was just looking at the vegetarian options, I was spoilt for choice! There are a large handful of recipes I now have on my list to try another time. Like the Aubergine Tagliatelle, Roasted Butternut Tagine and the Cajun Halloumi Burgers to name just a few. As a vegetarian, I’m always impressed when there are a vast variety of fresh, colourful and appetising meals that I can actually eat!

Jump straight to the recipe!

Every recipe includes step by step instructions with photos, nutritional information, and a handy tool so you can select the serving size and the ingredient amounts automatically change for you. This really appealed to me as I only cook for myself and my partner the majority of the time and many of the meals I find online serve 4 people. I can just click a button and change it to 2 servings rather than figuring out all the quantities myself. The nutritional info is detailed, and there’s information on what equipment you’ll need to make the recipe. For your sweet tooth, head over to their blog for lots of yummy recipes like Carrot Cake and Vegan Chocolate Brownies. There’s also a plethora of recipe ideas, seasonal food and cocktails!

To make the risotto I started by sauteeing a finely chopped white onion in a casserole dish with some vegetable oil.

I added crushed garlic and finely chopped basil stalks. I’ve never thought of eating the stalks of basil before, but it’s such a good idea. They infuse the dish with flavour and it saves them from going to waste.

I added the arborio rice and stirred everything together.

Then I added the stock and cherry tomatoes. I popped the lid on the casserole dish and put it in my pre-heated oven for 25 minutes. While it was cooking I made a salad to accompany the Baked Margherita Risotto.

When it was done I sliced up the mozzarella and placed it on top.

I popped it under the grill so the cheese could melt and turn golden.

Baked Margherita Risotto

The Baked Margherita Risotto was absolutely delicious and so filling. I also loved the crunchy cucumber salad and the salad dressing was so simple but so yummy. I’m definitely going to make this meal again and use the dressing with other salads. This recipe will serve 4 hungry people, or 6 if you add some garlic bread or other sides.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Friday hosted by Three Cats & A Girl.


5 from 7 votes
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Baked Margherita Risotto

Cook Time 25 minutes

Ingredients

For the risotto

  • 1 tbsp Vegetable oil
  • 1 White onion finely chopped
  • 2 Garlic cloves crushed or chopped
  • Basil stalks finely chopped
  • 350 g Arborio rice
  • 2 Vegetable stock cubes
  • 800 ml Boiling water
  • 20 Cherry tomatoes cut in half
  • 200 g Mozzarella sliced

For the crunchy cucumber salad

  • 1 Cucumber diced
  • 2 bags salad leaves
  • Handful of torn up basil leaves

For the salad dressing

  • 2 tbsp Olive oil
  • 2 tbsp Maple syrup or Honey
  • Juice of half a lemon

Instructions

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

  2. Heat the vegetable oil in your casserole dish on the hob, on a low-medium heat

  3. Add the onion and sautee for 5 mins or until soft

  4. Add the garlic and basil stalks and cook for a couple of minutes

  5. Add the rice and cook for another couple of minutes

  6. Add the stock, water and cherry tomatoes and stir in

  7. Put the lid on the dish and place in the oven for 25 minutes. Take out after 15 mins to stir and check if you need to add more water or not

  8. While the risotto is baking, put the salad leaves, basil and cucumber into a salad bowl

  9. Make the dressing by mixing the ingredients together in a small bowl, set aside until ready to serve

  10. When the risotto is done, sliced up the mozzarella and arrange it on top

  11. Put the casserole dish, with the lid removed, under the grill until the cheese melts and is golden

  12. Add the dressing to the salad and serve with the risotto

  13. Leftovers can be stored in the fridge and reheated

NB. This is a sponsored post. All opinions are my own.

You can find more of my Savoury Meal recipes by clicking here!

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Cheese, Sundried Tomato & Pesto Scones

Cheese, Sundried Tomato & Pesto Scones
We had a bit of sunshine in Manchester last week. As we don’t get it very often I always feel a social pressure to get out there and spend time in the sun, sit in a beer garden, enjoy it while it lasts etc. Well folks, I don’t like being out in the sun. That’s right! I’m ginger and pale, and sunshine is not my friend. Don’t get me wrong, sunshine is beautiful! It makes the world look so pretty, and I’ll quite happily gaze at the beautiful sunlit world… (through sunglasses while sitting in the shade). I always feel like a minority when I dare to voice this opinion, and I probably am, but I enjoy sunny days in my own way and I’m happy with that. Sometimes you just have to go with how you feel and what makes you comfortable, no matter what everyone else is doing. Making these Cheese, Sundried Tomato & Pesto Scones and drinking cold cider in my flat with the windows open is how I chose to enjoy a sunny day recently. They are a combination of some of my favourite savoury flavours and to me they scream summer. They would be great at a picnic out in the sunshine…if you enjoy that kind of thing!

In a bowl I whisked together 100ml milk, 70g pesto and 1 egg.

In a second bowl I mixed together 250g self raising flour, 1 1/2 tsp baking powder and a pinch of salt.

I added 150g grated mature cheddar and 60g sundried tomatoes. I used kitchen towel to soak the oil from the tomatoes first then cut them up using scissors.

I poured the pesto mixture into the flour and made a dough. I patted it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it’s all used up.

I placed the rounds onto a lined baking tray and brushed them on top with beaten egg.

I baked them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they were golden brown.

The scones are extremely moreish and perfect warm with butter! They also pack up great for on the move, lunches and picnics. The pesto really comes through and is a perfect match for the cheese, and the sundried tomatoes add extra fruity flavour. I’d love to try these with chutney on and even more cheese!

I’m entering these into myself and Cakeyboi’s blogging challenge Treat Petite, this month’s theme is Picnic Treats.

And into Food Year Link Up hosted by Charlotte’s Lively Kitchen, for National Vegetarian Week.

And into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

Cheese, Sundried Tomato & Pesto Scones

Ingredients

  • 100 ml Milk
  • 70 ml Pesto
  • 2 Eggs
  • 250 g Self raising flour
  • 1 1/2 tsp Baking Powder
  • A pinch of Salt
  • 150 g Mature cheddar grated
  • 60 g Sundried tomatoes

Instructions

  1. In a bowl whisk together the milk, pesto and 1 of the eggs
  2. In a second bowl mix together the self raising flour, baking powder and salt
  3. Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Add them along with the mature cheddar to the flour and mix
  4. Pour the pesto mixture into the flour and make a quick dough. Pat it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it's all used up
  5. Place the rounds onto a lined baking tray and brush them on top with beaten egg
  6. Bake them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they are golden brown