Rosemary and tomato focaccia

This olive oil-based bread is infused with the rosemary and tomato as it bakes. Simple but super-impressive Suitable for Vegan | Dairy-free Serves 10-12 Prep time 30 minutes plus proving and rising Cook time 25 minutes

Ingredients

550g strong bread flour *
10g salt *
360ml water, warm
7g dried yeast *
1 tsp golden caster sugar
2 tbsp extra virgin olive oil

Topping:

6-8 cherry tomatoes, halved
2-3 sprigs rosemary
4 tbsp olive oil
1 tsp sea salt flakes

* Available at Holland & Barrett

Method

Step 1 In a large bowl, combine the flour and salt and make a well in the centre. Mix the yeast, sugar and water and gradually pour into the well with the first 2 tbsp olive oil and mix until you have a soft but tacky dough. Step 2 Turn onto a lightly floured surface and knead for 10 minutes. When the dough is smooth and elastic, place into a large oiled bowl and cover with cling film. Leave in a warm place and allow to rise for 1 hour or until doubled in size. Step 3 Once the dough has risen, push the air out and knead again for a minute. Now grease a 25x35cm deep tin with a little oil and push the dough into the tin so it is evenly distributed. Cover and allow to rise again for 45 minutes. Step 4 Preheat the oven to 220ºC/200ºC fan/ gas mark 7. Once the dough has risen, poke in holes all over the surface to create a dappled effect. Fill the holes with small rosemary sprigs and push the cherry tomato halves, cut side up, into the dough around them. Drizzle the dough with 2 tbsp olive oil and sprinkle over the sea salt. Step 5 Bake in the oven for 20-25 mins or until golden and risen. When it comes out of the oven, immediately brush with the remaining 2 tbsp olive oil. Serve warm or at room temperature with oil and balsamic vinegar to dip. Shop our Food & Drink range.