Mini rosemary and sundried tomato focaccia

Mini rosemary and sundried tomato focaccia recipe

8 ratings

See method

  • Serves 8
  • 20mins to prepare, plus 75mins rising and 20mins to cook
  • 305 calories / serving

Ingredients

  • 500g (1lb) strong white bread flour
  • 7g fast action yeast
  • 1½tsp fine salt
  • 20g fresh rosemary
  • 25g sundried tomatoes, finely chopped
  • 6tbsp extra virgin olive oil, plus extra for serving
  • 1tsp sea salt

Each serving contains

  • Energy

    1290kj
    305kcal
    15%
  • Fat

    12g 17%
  • Saturates

    2g 10%
  • Sugars

    1g 1%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 47.6g Protein 7.6g Fibre 2.6g

Method

  1. Put the flour, yeast and fine salt in a large bowl and mix together. Strip the leaves off half the rosemary stalks and chop finely. Add to the flour with the chopped tomatoes. Stir in 4 tbsp of the oil and 200-250ml (7-8fl oz) hand-hot water and combine, adding more water if needed, to form a soft but not too sticky dough.
  2. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, until the dough is smooth and springs back when gently pressed. Return the dough to the bowl, cover with clingfilm and leave to rise in a warm place for 45 minutes or until doubled in size.
  3. Turn the dough out and knead again for a few minutes, then cut it into 8 equal pieces. On a lightly floured surface, roll each out to an oval shape of about 12cm (5in). Put the rolls on a lightly oiled baking sheet, cover them with oiled clingfilm and leave in a warm place for 30 minutes or until doubled in size.
  4. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Using your fingertips, make little dents all over the breads and drizzle over the remaining olive oil. Sprinkle with the sea salt and poke in the remaining rosemary sprigs.
  5. Bake in the oven for about 20 minutes, until the bread is golden brown. Serve them warm or cold, drizzled with a little more olive oil.

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