MIXED CHERRY TOMATO & PESTO FOCACCIA

Serves 6-8

● 450g (1lb) strong white flour, plus extra for dusting

● 2tsp salt

● 7g (¼oz) fast-action dried yeast

● 1tsp sugar

● 3tbsp extra-virgin olive oil, plus extra for drizzling

● 200ml (7fl oz) lukewarm water, plus extra if needed

● A pinch of sea salt flakes

● 100g (3½oz) mixed red and yellow cherry vine tomatoes

● 2tbsp fresh pesto mixed with 2tbsp extra-virgin olive oil

● A handful of small, fresh rosemary sprigs

● 1 small red onion, thinly sliced

Mix the flour and salt in a bowl. Add the yeast and sugar and stir through. Make a well in the centre and pour in the olive oil, then the water. Quickly stir together to form a soft dough, adding a little more water if needed. Tip onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Cover with oiled clingfilm. Leave to rise in a warm place for 45 minutes, or until the dough has doubled in size.

Knock back the dough by kneading for another 12 minutes. Sprinkle some flour on a large baking sheet and stretch out the dough into a large oval, about 2cm thick, to fit the baking sheet. Cover with oiled clingfilm and set aside to rise for another 30 minutes. It will have doubled in size and, if you make an indent, it will spring back halfway.

Preheat the oven to 200°C/fan 180°/gas 6. Using your finger, make regular indents in the dough. Sprinkle with olive oil and sea salt. Push the tomatoes into the dough; drizzle with the pesto and oil mixture. Sprinkle with the rosemary and bake on the top shelf for 15 minutes.

Slide out the tray, scatter with the red onion and bake for 10-15 minutes, until the bread is well risen and golden brown. Serve immediately.