Tinned tomato focaccia

Tinned tomato focaccia

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  • Preparation:
  • Total:
  • Serves: 1 person



  1. Step 1

    Mix the flour, salt and yeast in a bowl. Drain the tomatoes in a sieve, retaining the tomato juice. Set aside the strained tomatoes. Mix the tomato juice with the water and oil, add to the flour, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  2. Step 2

    On a lightly floured surface, shape the dough into a rectangle (approx. 30 x 40 cm), place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Brush the dough with oil and use your fingers to make indentations. Top with the reserved tomatoes and press down gently. Sprinkle with rosemary and salt.
  3. Step 3

    Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, allow the focaccia to cool slightly.