Cherry Tomato and Rosemary Focaccia Recipe

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serves: 4 to 6


  • 15g (½oz) fresh yeast
  • 3tbsp warm water
  • 225g (8oz) strong white unbleached flour
  • 3 to 4tbsp olive oil
  • 1 garlic clove, crushed and mixed with a further 2tbsp olive oil
  • 12 to 15 cherry tomatoes
  • fresh rosemary sprigs
  • sea salt


  • Preheat the oven to 200 C, 180C (fan oven), 400 F, gas 6. Mash the yeast with the water and leave it for 10 minutes to go frothy.

  • In a large bowl, mix the flour with some salt. Make a hollow and stir in the yeast mixture, then the oil and mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.

  • With a knife, make an incision across the top of the dough to help it rise. Cover the bowl with a clean tea towel and leave in a warm, draught-free place for 1 hour until it has doubled in size.

  • Turn out on to a lightly floured surface and knead very lightly. Roll out to form a circle about 6mm (¼in) thick.

  • Place the dough circle on a lightly oiled baking sheet and brush with the garlic oil. Make indentations with your finger and put a tomato in each. Sprinkle with the rosemary sprigs and sea salt. Bake for 25 to 30 minutes. Leave to cool slightly on a wire rack. Serve warm or cold cut into triangles.

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