Recipes
Tomato and rosemary focaccia
This Italian favourite is great for chunky sarnies, or try as a tear-and-share to serve with soup
This Italian favourite is great for chunky sarnies, or try as a tear-and-share to serve with soup
Cook: 1 Hour
Serves: 8
Price: 25p per serving
Nutritional Information
Each 126g serving contains
Energy
1207kj
289kcal
1207kj
289kcal
14%
Fat
6.4g
6.4g
Med
9%
9%
Saturates
1.0g
1.0g
Low
5%
5%
Sugars
0.9g
0.9g
Low
1%
1%
Salt
0.63g
0.63g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
958kj/229kcal
Typical energy values per 100g:
958kj/229kcal
Ingredients
500g strong white bread flour
2tsp easy-bake yeast
4tbsp olive oil, plus extra for greasing
15 cherry tomatoes, halved
9-12 cloves garlic
12 sprigs rosemary
Method
1
Sift the flour into a bowl and stir in the yeast. Make a well in the centre and add 3tbsp of the oil and 300ml warm water. Mix to a soft dough with a wooden spoon.
2
Turn out onto an oiled work surface and knead for 8-10 minutes until smooth and elastic.
3
Put in a lightly oiled bowl and cover with oiled clingfilm. Leave in a warm place for 1 hour or until doubled in size.
4
Line a large baking tray with baking paper and put the dough on it. Using the heel of your hand, gently flatten and push out to a circle about 30cm diameter.
5
Cover with oiled clingfilm and leave for 30-45 mins until doubled in size.
6
Preheat the oven to 200C/180C Fan/Gas 6. Using your fingers, make dimples in the dough. Gently push the cherry tomatoes and garlic into the dimples and top with rosemary. Drizzle with the remaining oil.
7
Bake for 30 mins or until golden and the base sounds hollow when tapped. Serve warm or cold.