Focaccia with Cherry Tomatoes & Oregano

Cook Time 2 hours

Servings 8


500g plain flour

350ml warm water

80ml extra virgin olive oil (plus extra for feeding the dough as it proves)

2 tsp sea salt

11g dry yeast

Polenta, for dusting


2 x (400g) cans cherry tomatoes, drained of liquid

big pinch dried oregano

sea salt


Preheat your oven, fan on, to 240°C.

In the large bowl of a stand mixer fitted with the dough hook, add water followed by yeast, flour, oil and salt, in that order, mix with for 8-10mins on medium speed, just check for any flour that may have stuck to the side of the bowl, give a scrape and allow it to mix for another minute or 2-3 minutes on high. You will end up with a nice soft dough that’s begun to come away from the sides of the mixing bowl.

Scrape the dough to the bottom of the mixing bowl, cover with a tea towel and leave to rest and prove for 10-12 minutes in a warm and draft-free spot.

Using a plastic pastry scraper or rubber spatula, scrape your ball of dough into a lightly oiled bench and shape it into a rough rectangle.

Bring one of the short sides of the rectangle into the middle of the dough and then do the same with the other short side. Turn the dough 45 degrees, do the same folds, and then tuck the sides under and shape into a ball.

Now place the dough onto a large, lightly oiled and polenta dusted baking tray, around 20x30cm, leave to prove again for 20-30 minutes.

Now carefully stretch the dough into the shape of the tray, letting the weight of the dough do the work.

Drizzle with some olive oil, and leave again for 15-20 minutes to prove.


Italian Sunday Gravy


Harissa and Honeyed Butter