Tomato Focaccia

This delicious Italian flat bread is perfect with any soup or salad as well as can be enjoyed as a snack.

(Makes 1 loaf)


400 gram plain flour 180 ml warm water 7 gram dried yeast 2 teaspoons honey 2 – 3 tablespoons olive oil ½ – 1 teaspoon salt 3 – 4 medium plum tomatoes, thinly sliced Extra olive oil for brushing


Combine warm water, oil, yeast and honey, leave to stand for 5 – 10 minutes. In a large mixing bowl mix flour and salt. Make well in the centre and pour in yeast mixture, stir with wooden spoon until well combined. Turn onto floured surface and knead for 8-10 minutes or until smooth and elastic. Place dough into greased bowl, cover with clingfilm and leave to stand in the warm place for 30 – 45 minutes or until doubled in size. Preheat oven to 200 degrees C. Lightly grease baking tray. With your fist punch down centre of the dough then transfer onto lightly floured surface and knead for 2 minutes. Press the dough into the tray, brush with some olive oil and arrange sliced tomatoes over the top, pressing down lightly. Bake for 25 – 30 minutes or until done.

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  1. I have been attempting to make focaccia. I love my sandwich in focaccia bread. I guess this is the sign for me to make some.
    Yours really look awesome. It is on my "must try" list.

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