for 1 bread

Dough

500 g	white flour
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
4 dl	water
½ dl	olive oil

Tomatoes

800 g	tomatoes, finely chopped
1 tsp	salt

Filling

3 tbsp	tomato puree
1	garlic clove, squeezed
2 sprig	rosemary, roughly chopped
1 tbsp	olive oil
2 tbsp	liquid honey
a little	pepper

To shape

a little

olive oil

Focaccia

2 tbsp	olive oil
250 g	vine-ripened cherry tomatoes
80 g	pitted black olives
2 sprig	rosemary, needles removed
¼ tsp	sea salt

To bake

1 tbsp

liquid honey

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, mix with a wooden spoon until you have a smooth, moist dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Tomatoes

Place the tomatoes in a colander, add the salt, leave to stand for approx. 30 mins.

Filling

Squeeze out the tomatoes, place in a bowl with the tomato puree and all the other ingredients up to and including the pepper, mix.

To shape

Halve the dough, stretch out one half of the dough with slightly oiled hands until it is the size of the baking tin. Place the dough in the prepared tin. Spread the tomato filling on top, stretch out the remaining dough until it is the same size, lay on top of the filling.

Focaccia

Drizzle the oil over the dough, use your fingers to make indentations. Top with the tomatoes, olives and rosemary, season with salt. Cover and leave to rise for a further 30 mins.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack. Drizzle with honey.

Show complete recipe