Tomato, Garlic & Rosemary Focaccia

(USING BREAD MACHINE TO MAKE DOUGH)

Makes a 30 cm diameter loaf

225 ml tepid water

2 tbsp extra virgin olive oil + 2 tbsp extra virgin olive oil

½ tsp sea salt + extra to top

3 cloves garlic, chopped

2 sprigs + 3 sprigs fresh rosemary (leaves only) chopped

400g bread flour

1½ tsp dried active baking yeast

Punnet of Baby Plum Tomatoes, halved lengthways

1. Place the water, 2 tbsp olive oil, salt, garlic, 2 sprigs-worth of rosemary, flour and yeast in the pan of a bread machine. Select Dough Cycle*.

2.  Remove the dough from the bread machine when ready. Press dough into a 30 cm cake tin or pizza pan, bottom lined with baking parchment. Dimple it deeply all over with your fingers.

3.  Brush the remaining 2 tbsp olive oil over the dough and sprinkle on the remaining rosemary. Press the tomato halves into dimples, then sprinkle all over with some good pinches of salt (sea salt flakes give a nice finish).

4.  Preheat the oven to 200ºC. Cover the focaccia loosely with cling film while the oven heats.

5.  Bake in preheated oven for 25 mins or until golden brown. Allow to cool before serving.

* (Check the dough halfway through the mixing stage and add a tbsp or so more water if it looks too dry - a wetter dough will give a lighter focaccia)