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Tomato Focaccia

Try this italian bread – Focaccia pomodorini.

Tomato Focaccia

Makes 1x 30cm/12 inch bread


  • 15g/½oz active dry yeast
  • 180ml/6fl.oz warm water
  • 350g/12oz plain flour
  • 1 teasp salt
  • 10-15 fresh cherry tomatoes, halved
  • 6 large fresh basil leaves, shredded
  • 6 tbsp olive oil
  • coarse sea salt
  • rosemary, garlic – optional


  1. In a small bowl dissolve the yeast in 120ml/4fl.oz. of the warm water, and set aside for 10 minutes until frothy.
  2. In a large mixing bowl, combine the flour, salt, yeast mixture and remaining water and mix thoroughly with a wooden spoon.
  3. Bring the dough together with your hands then transfer to a floured work surface and knead well for a few minutes until smooth and elastic.
  4. Place in a well oiled bowl, cover with clingfilm, and place in a warm place for about 1-1,5 hours or until doubled in size.
  5. Preheat the oven to 220°C, 425°F, Gas Mark 7 and lightly oil a baking tray.
  6. Turn the dough onto a floured surface, punch down and knead for a few minutes.
  7. Place the dough on the oiled baking sheet, pulling it into an oval or circle.
  8. Dimple the top surface with your finger tips or knuckles, then space the tomato halves across the surface and sprinkle the shredded basil leaves or rosemary or garlic over the top.
  9. Drizzle with the oil and sprinkle generously with coarse sea salt. Bake for about 20 minutes or until golden. Serve warm or at room temperature.

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