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Tomato Focaccia


Recipe Info

  • Servings : 6
  • Prep Time : 1:40 h
  • Cook Time : 30m
  • Ready In : 2:10 h

Garlic and basil are perfect partners for the juicy cherry tomatoes that top this easy focaccia.


  • 2 tsps active dried yeast
  • 300ml warm water
  • 500g white bread flour
  • 41⁄2 tbsps olive oil plus extra for greasing
  • 14 cherry tomatoes
  • 2 cloves garlic, sliced
  • 60g Parmesan, finely grated
  • sea-salt flakes
  • 2 tsps fresh basil leaves, chopped
  • extra basil, to garnish
  • prosciutto, to garnish


Step 1

Mix the yeast with 50ml of the warm water and stir. Leave to froth for 10 minutes.

Step 2

Sift the flour into a bowl, make a well in the centre and put the yeast into it. Mix in the flour, 3 tablespoons of the oil and as much of the water as it takes to bring it all together into a soft (but not too sticky) dough. Add more water if needed.

Step 3

Knead for six minutes in a machine or 10 minutes by hand. Lightly oil a bowl and turn the ball of dough in it so it’s covered in oil on all sides.

Step 4

Cover the bowl with oiled clingfilm and set to rise in a warm place for an hour. The dough should double in size.

Step 5

Place the dough on a metal baking-sheet brushed with olive oil. Flatten and stretch the dough into a rectangle about 28 x 23cm. Cover with the oiled clingfilm and leave for a further 30 to 45 minutes.

Step 6

Using your fingers make dimples all over the dough. Stick the tomatoes and garlic into the dimples and drizzle the remaining 11⁄2 tbsp oil over the top. Scatter with sea salt, parmesan and basil.

Step 7

Bake in an oven preheated to 200°C for about 30 minutes. Tap the base – if it sounds hollow it’s ready. Garnish with fresh basil leaves and prosciutto.

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