Vegetarian Rosemary and Tomato Focaccia

1. 1

   Sift flour into a bowl and add the yeast.

2. 2

   Pour the oil into the dry ingredients and gradually pour in the warm water whilst mixing.

3. 3

   Mix well until a smooth dough forms.

4. 4

   On a lightly floured surface, knead the dough for 5 minutes.

5. 5

   Form a ball.

6. 6

   Line a baking tray with non-stick baking paper and place the ball of dough in the centre.

7. 7

   Evenly flatten the dough out into desired shape and thickness with hands.

8. 8

   I make mine into a round loaf, about 1cm thick.

9. 9

   Brush some oil over the dough.

10. 10

    Halve cherry tomatoes and press them into the dough.

11. 11

    Press sprigs of rosemary into the dough.

12. 12

    Cover with a damp cloth and leave in a warm place for 40 minutes, or until dough has doubled in size.

13. 13

    Pre-heat the oven to 200C.

14. 14

    Sprinkle generously with sea salt and bake in the oven for 25 minutes, or until golden brown and makes a hollow sound when you tap on the surface.

15. 15

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.