This olive oil-based bread is infused with the rosemary and tomato as it bakes.
Simple but super-impressive
Suitable for Vegan | Dairy-free
Prep time 30 minutes plus proving and rising
Cook time 25 minutes
- 6-8 cherry tomatoes, halved
- 2-3 sprigs rosemary
- 4 tbsp olive oil
- 1 tsp sea salt flakes
* Available at Holland & Barrett
In a large bowl, combine the flour and salt and make a well in the centre. Mix the yeast, sugar and water and gradually pour into the well with the first 2 tbsp olive oil and mix until you have a soft but tacky dough.
Turn onto a lightly floured surface and knead for 10 minutes. When the dough is smooth and elastic, place into a large oiled bowl and cover with cling film. Leave in a warm place and allow to rise for 1 hour or until doubled in size.
Once the dough has risen, push the air out and knead again for a minute. Now grease a 25x35cm deep tin with a little oil and push the dough into the tin so it is evenly distributed. Cover and allow to rise again for 45 minutes.
Preheat the oven to 220ºC/200ºC fan/ gas mark 7. Once the dough has risen, poke in holes all over the surface to create a dappled effect. Fill the holes with small rosemary sprigs and push the cherry tomato halves, cut side up, into the dough around them. Drizzle the dough with 2 tbsp olive oil and sprinkle over the sea salt.
Bake in the oven for 20-25 mins or until golden and risen. When it comes out of the oven, immediately brush with the remaining 2 tbsp olive oil. Serve warm or at room temperature with oil and balsamic vinegar to dip.
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