Roasted Garlic, Tomatoand Rosemary Focaccia




2 Hours 35 Mins


Wheat, Gluten


  • 500g strong white bread flour
  • 14g Dried yeast sachets
  • 1tbsp Sugar, plus extra tsp for baking
  • 3tbsp. Olive oil, plus extra for kneading, greasing and serving
  • 250ml Tap water, warm
  • 1 Garlic, top sliced off
  • 150g Cherry tomatoes
  • Rosemary, sprigs, small handful
  • 2tsp. Sea salt


    1. Put the flour in a mixing bowl and make a well in the centre. Add the yeast, sugar and 100ml warm water. Gently mix and leave for a few minutes, until the yeast has dissolved and starts to foam.
    2. Add remaining warm water, olive oil and 1tsp flaked sea salt, stirring until the mixture forms a sticky dough. Knead for 5-10 minutes, adding a little extra oil if needed, until smooth and elastic. Shape the dough into a disc and transfer to a large, oiled bowl. Cover with a cling film and set aside somewhere warm for approx. 1 hour until doubled in size.
    3. Preheat the oven to 180ºc. Wrap the garlic bulb in kitchen foil and roast directly on the oven shelf for approx. 25 minutes, until tender. Remove from oven and set aside to cool. Once cool enough to handle, gently squeeze out the cloves and set aside.
    4. Put the tomatoes in a bowl and drizzle with oil. Toss to coat, then season and set aside.
    5. Lightly grease a deep roasting tray with oil. Tip the dough into the tin and stretch it out to fill the edges and corners. Using oiled fingers, make rows of evenly spaced dimples over the surface of the dough and press in the garlic cloves, tomatoes and rosemary. Cover with oiled cling film and set aside to prove for a further 45 minutes, until doubled in size.
    6. Preheat the oven to 200ºc. Scatter the remaining sea salt over the dough.  Place in the oven and bake for 30 minutes, or until golden.
    7. Remove from the oven and leave to cool in the tin for a few minutes. Drizzle with a little more oil just before serving.