This Rosemary & Cherry Tomato Focaccia is great for dunking, dipping or on its own. The rosemary and sweet Piccolo cherry tomatoes really give this yummy tearing bread the wow factor.
Ingredients
350g strong white flour
2 tsp yeast
1/2 tsp salt
1 tbsp olive oil
200ml water
20 Piccolo cherry tomatoes
rosemary sprigs
1 egg, beaten
25g Parmesan cheese, grated (or vegetarian/dairy-free alternative)
2 tsp yeast
1/2 tsp salt
1 tbsp olive oil
200ml water
20 Piccolo cherry tomatoes
rosemary sprigs
1 egg, beaten
25g Parmesan cheese, grated (or vegetarian/dairy-free alternative)
Method
- Make the dough. Put the flour, yeast, salt, olive oil. water and garlic into a bowl. Mix together using a wooden spoon until the mixture comes together. Place on a work surface and knead into a soft shiny dough. Place in an oiled bowl, cover with cling film and leave to rise for 1 1/2 hours.
- Knock back the dough on a work surface. Roll out the dough to a rough rectangle about 40cm long x 25cm wide. Place on a baking sheet lined with baking paper. Make holes in the dough. Place the tomatoes on top of the dough and insert sprigs of rosemary. Cover with sling film and leave to prove for 40 minutes. Brush with beaten egg and sprinkle with cheese.
- Bake in the oven for 25 minutes until golden and well risen.
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