Tomato & basil Focaccia

The word Focaccia is derived from the Latin focus meaning ‘hearth’. It makes a great tear and share bread for any evening meal or supper. The basic recipe is thought to have originated with the Etruscan or Ancient Greeks.


  • 500g bread flour
  • 20g salt
  • 10g yeast
  • 20ml olive oil
  • 400ml water
  • Handful cherry tomatoes (halved)
  • Small bunch of Basil
  • salt


Put the flour, salt and yeast into a large bowl and mix together. Add the oil and half the water and mix together to form a dough. Knead the dough in the bowl for about 5 minutes. Gradually adding the remaining water.

Tip out onto your worktop and knead for a further 5 minutes. It will be quite wet and sticky.

Put the dough back into the bowl and cover with a damp cloth or plastic bag and leave to prove somewhere warm, until roughly doubled in size.

Grease and line a large baking tray. Tip the dough into the tray and spread the dough out onto the tray, pushing it into the corners.

Leave to prove for another 30 minutes.

Heat your oven to 220 degrees Celsius. Meanwhile tear the basil into small pieces and scatter evenly over the bread with the tomatoes. Drizzle with olive oil and cook for 20 minutes.

Remove from the oven, drizzle with more oil and a little salt.

Serve immediately.

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