Tomato & Rosemary Focaccia

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. 1

   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

2. 2

   Add the water and olive oil to the flour mixture and bring it together into a dough

3. 3

   Knead by hand, or use a food mixer with the dough hook attachment, for 10 minutes

4. 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. 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 which is 33.7 x 23.5 cm (13.25 x 9.25 inches)

6. 6

   Press the cherry tomatoes into the dough, spacing them evenly apart

7. 7

   Cover with loose oiled cling film and a tea towel and leave to rise again for 1 hour

8. 8

   Pre-heat your oven to 200C Fan/425F/Gas Mark 7

9. 9

   Before baking, sprinkled more fresh rosemary, and some coarse sea salt over the dough. Bake for 20-25 minutes until golden

10. 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