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Rosemary and Tomato Focaccia

This olive oil-based bread is infused with the rosemary and tomato as it bakes.
Simple but super-impressive

Preparation time: 30 minutes plus proving and rising
Cooking time: 25 minutes
Serves: 10-12

  • Dairy-free
  • Vegan friendly

Ingredients

550g strong bread flour
10g salt
7g dried yeast
1 tsp golden caster sugar
360ml water, warm
2 tbsp extra virgin olive oil

Topping:
6-8 cherry tomatoes, halved
2-3 sprigs rosemary
4 tbsp olive oil
1 tsp sea salt flakes

Method

1. In a large bowl, combine the flour and salt and make a well in the centre. Mix the yeast, sugar and water and gradually pour into the well with the first 2 tbsp olive oil and mix until you have a soft but tacky dough.

2. Turn onto a lightly floured surface and knead for 10 minutes. When the dough is smooth and elastic, place into a large oiled bowl and cover with cling film. Leave in a warm place and allow to rise for 1 hour or until doubled in size.

3. Once the dough has risen, push the air out and knead again for a minute. Now grease a 25x35cm deep tin with a little oil and push the dough into the tin so it is evenly distributed. Cover and allow to rise again for 45 minutes.

4. Preheat the oven to 220ºC/200ºC fan/ gas mark 7. Once the dough has risen, poke in holes all over the surface to create a dappled effect. Fill the holes with small rosemary sprigs and push the cherry tomato halves, cut side up, into the dough around them. Drizzle the dough with 2 tbsp olive oil and sprinkle over the sea salt.

5. Bake in the oven for 20-25 mins or until golden and risen. When it comes out of the oven, immediately brush with the remaining 2 tbsp olive oil. Serve warm or at room temperature with oil and balsamic vinegar to dip.


 

Chocolate avocado ice cream


Takes 15 Minutes - Serves 10

 

Preparation time: 30 minutes plus proving and rising
Cooking time: 25 minutes
Serves: 10-12

  • Dairy-free
  • Vegan friendly

Ingredients

550g strong bread flour
10g salt
360ml water, warm
7g dried yeast
1 tsp golden caster sugar
2 tbsp extra virgin olive oil

Topping:
6-8 cherry tomatoes, halved
2-3 sprigs rosemary
4 tbsp olive oil
1 tsp sea salt flakes