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Roasted garlic, tomato and rosemary focaccia recipe

Roasted garlic, tomato and rosemary focaccia recipe

66 ratings

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This beautiful Italian focaccia is packed with roasted garlic, cherry tomatoes and fragrant rosemary, and makes a deliciously aromatic loaf that's perfect for sharing with friends. Give this easy baking recipe a go – it's a classic you're sure to return to again and again. See method

Ingredients

  • 500g strong white bread flour
  • 2 x 7g dried yeast sachets
  • 1 tbsp sugar, plus extra tsp for baking
  • 3 tbsp olive oil, plus extra for kneading, greasing and serving
  • 1 bulb garlic, top sliced off
  • 150g cherry tomatoes
  • small handful rosemary sprigs

Perfect with:

  • Birra Moretti Premium Lager Beer Bottle 12x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

Perfect with:

  • Birra Moretti Premium Lager Beer Bottle 12x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

    Create a shopping list

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    If you can't get strong bread flour, use all-purpose flour

    Each serving contains

    • Energy

      585kj
      139kcal       7%

    • Fat

      5g 7%

    • Saturates

      1g 4%

    • Sugars

      2g 3%

    • Salt

      0.3g 4%

    of the reference intake
    Carbohydrate 21.7g Protein 3.1g Fibre 1.6g

    Method

    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 with a fork and leave for a few minutes, until the yeast has dissolved and starts to foam.
    2. Add another 150ml warm water, the olive oil and 1 tsp 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 damp tea towel and set aside somewhere warm for 1 hour, or until doubled in size.
    3. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Wrap the garlic bulb in kitchen foil, ensuring it is tightly sealed. Roast directly on the oven shelf for 25-30 minutes, or until tender. Once cool enough to handle, gently squeeze out the cloves and set aside, until needed.
    4. Put the tomatoes in a bowl and drizzle with oil. Toss to coat, then season and set aside, until needed.
    5. Lightly grease a deep 20cm x 30cm roasting tin 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 and tomatoes. Scatter over the rosemary. Cover with oiled clingfilm and set aside to prove for a further 45 minutes, or until doubled in size.
    6. Preheat the oven to gas 6, 200°C, fan 180°C. Scatter the remaining sugar and a little sea salt over the dough. Put a separate tin in the bottom of the oven and carefully fill with boiling water from the kettle. Bake the dough on the middle shelf for 30 minutes, or until golden. Leave to cool in the tin for a few minutes. Drizzle with a little more oil before serving.

    Tip: Once you've mastered the dough, get creative with your – try caramelised onions, olives or cheese.

    See more Italian recipes

    Drinkaware

    Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.

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