Cherry tomato and Rosemary Focccia
Cooking Instructions
- 1
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 start bubbling
- 2
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.
- 3
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.
- 4
Turn out on to a lightly floured surface and knead very lightly. Roll out to form a nice 6mm thick layer.
- 5
Place the dough on a lightly oiled baking sheet and brush with the garlic oil. Make indentations with your finger and put half 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.
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