Tomato & Rosemary Focaccia
Italian olive oil bread with rosemary and cherry tomatoes
Servings 12
Calories 177kcal
Ingredients
- 500 g Strong white bread flour
- 7 g Sachet fast action yeast
- 1 ½ 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
- In a large mixing 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
- Add the water and olive oil to the flour mixture and bring it together into a dough
- Knead by hand, or use a food mixer with the dough hook attachment, for 10 minutes
- Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour
- 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 which is 33.7 x 23.5 cm (13.25 x 9.25 inches)
- Press the cherry tomatoes into the dough, spacing them evenly apart
- Cover with loose oiled cling film and a tea towel and leave to rise again for 1 hour
- Pre-heat your oven to 200C Fan/425F/Gas Mark 7
- Before baking, sprinkled more fresh rosemary, and some coarse sea salt over the dough. Bake for 20-25 minutes until golden
- 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
Nutrition
Calories: 177kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 397mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg