Tomato Focaccia
Hands down this tomato focaccia is one of my most favourite recipes. The soft oily Italian style bread with squishy cherry tomatoes and crisp salt is essential eating at summer events and picnics. As breads go it's easy to make and doesn't take too long either. This focaccia with cherry tomatoes and rosemary will bring a smile to your taste buds.
Ingredients
Focaccia Ingredients
- 500 g Strong white bread flour
- 7 g Dried yeast
- 2 tbsp Olive oil (plus extra for greasing and kneading)
- 400 ml Warm water
Toppings
- 100 g Cherry tomatoes (or baby tomatoes)
- Extra virgin olive oil (for drizzling)
- 1 tsp Sea salt (sprinkling on the top)
Optional Extras
- 100 g Sundried tomatoes
- 2 sprigs Rosemary
Instructions
- Add the 500g strong white flour into a large mixing bowl. Add the yeast to one side of the bowl, and the table salt to the other side.
- Mix everything together and make a well in the middle of the flour.
- In to the flour add 2 tbsp oil and up to 400ml of the warm water, adding it gradually until you have a slightly sticky dough (You might only need 350ml water).
- Dust the worktop with flour and tip the dough onto it, scraping around the sides of the bowl to pull off all the dough.
- Knead for 5-10 mins until your dough is soft and less sticky. You might need a bit of extra flour.
- Place the dough into a clean bowl gently oiled to stop it sticking. Cover the bowl with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a baking tray about 25cm x 35cm.
- Tip the dough into the baking tray and stretch it to fill the tin. Be gentle with the dough and try not to overhandle it. Cover with a tea towel and leave to prove for another 1 hour.
- Preheat the oven to 220ºC / 200ºC fan / 425ºF / gas 7.
- Gently press your fingers into the dough to make dimples.
- Chop the tomatoes and add them to the dimples. Drizzle over the olive oil and sprinkle the sea salt flakes.
- Options; you can also add fresh rosemary, olives, red onions, peppers and there are so many more topping options.
- Bake for 20 mins until golden brown.
- Best enjoyed hot or cold.
Notes
Options; you can also add fresh rosemary, olives, red onions, peppers and there are so many more topping options.
Nutrition
Calories: 147kcalCarbohydrates: 27gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 154mgPotassium: 264mgFiber: 2gSugar: 3gVitamin A: 86IUVitamin C: 4mgCalcium: 13mgIron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.