DRIED TOMATO & ROSEMARY FOCACCIA

Updated at: Sun, 08 Sep 2024 13:36:34 GMT

Step 1

Sift the flour and salt together into a bowl and stir in the yeast and rosemary. Make a well in the centre, pour in 4 tablespoons of the oil and mix quickly with a wooden spoon. Gradually stir in the lukewarm water but do not overmix. Turn out onto a lightly floured surface and knead for 2 minutes. The dough will be quite wet; do not add more flour.

Step 2

Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp tea towel. Leave to rise in a warm place for 2 hours, until the dough has doubled in volume.

Step 3

Brush a baking tray with oil. Turn out the dough onto a lightly floured surface and knock back with your fist, then knead for 1 minute.

Step 4

Put the dough on the prepared baking tray and press out into an even layer. Cover the baking tray with a damp tea towel. Leave to rise in a warm place for 1 hour.

Step 5

Preheat the oven to 240°C/475°F/ Gas Mark 9.

Step 6

Cut the tomato halves in half.

Step 7

Whisk the remaining oil with a little water in a bowl. Dip your fingers into the oil mixture and press them into the dough to make dimples all over the loaf. Sprinkle with the sea salt.

Step 8

Press the tomato quarters into some of the dimples, drizzle with the remaining oil mixture and sprinkle the loaf with the rosemary sprigs.

Step 9

Reduce the oven temperature to 220°C/425°F/Gas Mark 7 and bake in the preheated oven for 20 minutes, until golden brown.

Step 10

Transfer to a wire rack to cool slightly, then serve while still warm.

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