Meals and Courses

Tomato Focaccia

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 475 g (15 oz) strong white bread flour
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 1½ teaspoons fast-action dried yeast
  • 3 tablespoons olive oil
  • 275 ml (9 fl oz) water
  • 200 g (7 oz) cherry tomatoes
  • a few rosemary sprigs
  • a few black olives
  • 1 teaspoon salt flakes
  • 3 tablespoons olive oil

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and cut it in half. Press each into a rough oval a little larger than your hand.

Transfer the loaves to 2 greased baking sheets and use the end of a wooden spoon to make indentations over the surface. Press the tomatoes into some of the indentations, add small sprigs of rosemary and olives into some of the others. Sprinkle with salt flakes and leave, uncovered, for 20 minutes.

Drizzle the loaves with a little of the oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Swap the shelf positions during cooking so that both loaves brown evenly. Drizzle with the remaining oil and serve warm or cold, torn into pieces.

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