Sundried tomato and rosemary focaccia

Brett Pistorius

Brett Pistorius

20th January 2012

Sundried tomato and rosemary focaccia

Bread in all it's goodness


  • 600g bread flour
  • 25g fresh yeast
  • 15g salt
  • 40ml olive oil
  • Olive oil for a drizzle afterbaking
  • 400ml warm water
  • Rosemary
  • Sundries tomatoes
  • Flaked sea salt for sprinkling


You can bloom your yeast as you would normally however this mix is fairly wet anyway, so just bang it all into your mixer with a dough hook
Beat on speed 1 for 6 minutes
Beat on speed 2 for 4 minutes and then leave to prove
Once proven for about 20-30 minutes or until doubled in size, knock the mix back and shape into desired sizes
Oil and flour a tin or tray for baking and place the dough into the moulds and prove again to the desired doubled size
Press the sundries tomato into the dough and sprinkle over the rosemary and flaked sea salt and bake for 14- 25 minutes until golden
When baked, remove from the oven and place over a drying rack and drizzle with olive oil

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