Sundried
tomato focaccia

Let's make it

Step 1

Tip the flour and herbs into a mixing bowl or stand mixer. To prevent the salt from killing the yeast, mix the yeast and sugar into one side of the flour, and the salt into the other, then combine everything together.

Step 2

Add half the sundried tomatoes and 5 tbsp olive oil, then gradually mix in 375ml lukewarm water, or as much as you need, to create a sticky dough.

Step 3

To knead the dough, you can use your hands or the dough hook on a mixer. If you’re doing it by hand, heavily sprinkle your surface with flour and use a dough scraper, if possible. Knead for 10 mins, until the dough is less sticky but still wet. Transfer to a clean bowl, cover and leave to prove for 1 hr until doubled in size.

Step 4

Heavily grease a deep 20cm x 30cm baking tin. Stretch the dough to fill the tin, then cover with a tea towel and leave to prove for another 1 hr.

Step 5

Heat the oven to 220C/200C fan/gas 7. Mix 2 tbsp olive oil with 1 tbsp cold water and pour it evenly over the top of the dough, then push your fingers into it to make dimples all over. Press in the herb sprigs and the remaining sundried tomatoes, then sprinkle over some flaky sea salt.

Step 6

Bake for 22-25 mins, until golden. Remove the focaccia from the oven, cover it with a clean tea towel and leave to cool. When ready, cut into squares and serve with some olive oil and balsamic vinegar for dipping, if you like.