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Tomato Focaccia


Recipe Info

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 1:15 h

Looks sophisticated but is so simple to do.


  • 2 teaspoon(s) active dried yeast
  • 300 mL warm water
  • 500 grams Plain Flour
  • 4 1/2 tablespoon(s) olive oil plus extra for greasing
  • 24 cherry tomatoes
  • 2 cloves garlic, chopped
  • sea-salt flakes
  • 2 teaspoon(s) fresh thyme leaves finely chopped


Step 1

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

Step 2

Sift the our into a bowl, make a well in the centre and put the yeast into it.

Step 3

Mix in the our, 3 tablespoon 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. Knead for 6 minutes in a machine or 10 minutes by hand.

Step 4

Lightly oil a bowl and turn the ball of dough in it so it’s covered in oil on all sides. Cover the bowl with oiled cling- lm and set to rise in a warm place for an hour or so. The dough should double in size.

Step 5

Place it 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 cling- lm 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 tablespoon oil over the top. Scatter with sea salt and thyme.

Step 7

Bake in an oven preheated to 200°C for about 30 minutes. Tap the base – if it sounds hollow it’s ready.

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