Tomato & Rosemary Focaccia

Juicy, delicious, juicy tomatoes give this Italian loaf and extra health boost.



7g sachet dried yeast

1 tsp caster sugar

500g strong white bread flour

75ml olive oil

& 25mil olive oil

100g sundried tomatoes, chopped

5 sprigs rosemary, leaves picked

200g cherry tomatoes on the vine




  • Add the dried yeast and 1 teaspoon caster sugar to 300ml lukewarm water. Stir and set aside for 5 minutes.
  • Put the strong white bread flour into a large bowl, and make a well in the middle.
  • Pour in the yeast mix along with 75ml of olive oil
  • Knead for 10 minutes either by hand or using a machine.
  • Cover with a clean tea towel and set aside somewhere warm to prove for 1 hour.
  • Meanwhile, make the filling; Mix together the chopped sundried tomatoes, leaves from 4 rosemary sprigs, 25ml olive oil and a sprinkle of LoSalt. Set aside.
  • Once the dough has doubled in size, on a floured surface, knock back for 5 minutes to re-distribute the air and then roll out into a rectangle, approx 30 x 20 cm.
  • Now spread the sundried tomato mixture over one half of the rolled out dough. Fold over and place on a lined baking tray.
  • Squish the dough into place and lightly pinch the edges to seal.
  • Brush an extra little olive oil over the dough and add the cherry tomatoes on the vine and a few extra leaves of rosemary.
  • Finally, sprinkle with LoSalt.
  • Preheat the oven to 180˚C and leave to prove again before baking the in over for approximately 30 minutes.
  • Cool slightly in the tin, then serve warm!