Vegetarian Rosemary and Tomato Focaccia

Ingredients

• 225 g plain flour
• 4 g dry yeast
• 150 ml warm water
• 65 ml extra virgin olive oil
• 6 cherry tomatoes
• 1 sprig fresh rosemary
• 1 tablespoon sea salt

Directions

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. Mix well until a smooth dough forms.

3. 3

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

4. 4

   Line a baking tray with non-stick baking paper and place the ball of dough in the centre. Evenly flatten the dough out into desired shape and thickness with hands. I make mine into a round loaf, about 1cm thick.

5. 5

   Brush some oil over the dough.

6. 6

   Halve cherry tomatoes and press them into the dough. Press sprigs of rosemary into the dough.

7. 7

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

8. 8

   Pre-heat the oven to 200°C.

9. 9

   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.

10. 10

    Serve warm or at room temperature.