Tomato focaccia

IMG_2240Season:  Summer/Autumn

Type:  Breads

Difficulty:  Intermediate

Serves:  6 at home or 24 tastes in the classroom

Fresh from the garden:  tomatoes, rosemary, basil

Recipe source: Adapted from the food blog “the food dept”.


  • non-slip mat & chopping board
  • metric measuring jug, cups & spoons
  • 2 knives – 1 large, 1 small, serrated
  • 1 large bowl
  • wooden spoon
  • pastry brush
  • 5 ovenproof ramekins

  • 500g bread flour
  • 2 teaspoons dried yeast
  • 1 teaspoon salt flakes
  • 300ml warm water
  • olive oil, for greasing
  • 2 tablespoons extra virgin olive oil
  • 400g cherry tomatoes
  • extra, 1 tablespoon extra-virgin olive oil
  • 1 tablespoon rosemary leaves
  • extra, sea salt flakes, for sprinkling
  • Basil oil, for serving


What to do

  • Set out your equipment and ingredients.
  • Combine the flour, yeast and salt in the bowl with a wooden spoon.
  • Mix the warm water and 2 tablespoons of extra virgin olive oil together in the measuring jug and gradually pour into flour mixture.  Use the wooden spoon to mix the dough then cover the dough and let it rest for 10 minutes.
  • After 10 minutes tip the dough onto the bench and give it a few gentle kneads.   Lightly oil bowl using the pastry brush then return the dough to the bowl.  Cover with a clean tea towel and allow to stand in a warm place for 30 minutes or until the dough has doubled in size.
  • Once the dough has doubled in size turn onto the bench and knead for a few minutes until the dough is back to its original size.
  • Using the extra oil, oil the ramekins.  Divide the dough into 5 equal portions and roll out the dough to the approximate size of the ramekin and lift into the pan. Cover again with a clean tea towel and place back in a warm spot for another 30 minutes until it has again doubled in size.
  • Preheat the oven to 200oC. Using your fingers push indents into the dough, covering the surface. Push the tomatoes into the indents, evenly spaced. Brush liberally with the remaining olive oil and sprinkle with rosemary and extra salt flakes. Bake for 20-25 minutes until golden and sounds hollow when tapped.
  • Serve warm with Basil oil.



Basil oil  –

Makes 1 cup.


  • 2 cups basil leaves, approximately 1 large bunch
  • 1 cup olive oil
  • salt and pepper, to taste


  • To blanch the basil, place the basil leaves into a heat resistant bowl, pour over boiling water and stand for 10 seconds. Drain immediately and plunge into a bowl or iced water, allow to stand for a few minutes until cold.
  • Drain the basil leaves and thoroughly squeeze out the water, combine with the oil, salt and pepper in a small processor and blend until the basil is pureed.
  • Strain using a fine sieve and store in a clean jar, in the refrigerator for up to a month. Return to room temperature before serving.


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