Tomato, garlic and rosemary focaccia

Equipment: 11"x7"cm (8cm x 18cm) shallow baking tray


5tbsp (75ml) Olive oil

2 Garlic cloves

350g Strong white flour plus extra for kneading

7g Table salt

1½ tsp (7.5ml) Easy bake/fast action dried yeast

5g Caster sugar

245ml Lukewarm water (half hot, half cold)

2 Sprigs of fresh rosemary

12 Cherry or baby plum tomatoes

Rock salt for sprinkling


1. In a small bowl crush the garlic and then add 2tbsp (30ml) of the olive oil. Put to one side.

2. In a separate large bowl sift in the flour. Add the salt to one side of the bowl and the yeast and sugar to the other side of the bowl. Stir until they are all combined.

3. Make a well in the middle and add the remaining 3tbsp (45ml) of the olive oil and the water.

4. Use either a large metal spoon or your hands to mix into a dough.

5. Dust a flat surface with flour and knead the dough for about 10 minutes until it comes together in a ball. Knead by stretching out the dough, bringing back in, turn around and repeat. Add more flour if required.

6. Spread the dough flat and in the middle add 1tbsp (15ml) of the garlic infused olive oil. Bring the sides of dough in and knead the oil in.

7. Brush the baking tray with some olive oil.

8. Spread the dough out so it fills the base of the tray. Push it into the corners.

9. Brush the dough with the remaining 1tbsp (15ml) of the garlic infused olive oil and snip over the rosemary.

10. Cover with clingfilm and place in a warm spot for about an hour until it doubles in size.

11. Once it has risen heat the oven to 230°C/Gas mark 8.

12. Press the tomatoes into the focaccia. Sprinkle over the rock salt.

13. Put the focaccia into the oven and reduce the oven temperature to 200°C/Gas mark 6.

14. Cook for about 25-30 minutes until the top is golden and firm. Leave to cool on a wire rack.