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Tomato focaccia
An Italian-style bread that is best eaten warm. To speed up the proving process, warm the flour first.
What you need
- 50 g sun-dried tomatoes, soaked for 20 min
- 350 g strong white flour
- 1/2 tsp salt
- 2 tsp easy blend dried yeast
- 75 ml olive oil
- 150 ml warm water
- Topping
- 45 ml olive oil
- 3 tsp sea salt
- 3 tsp fresh basil, chopped
- 3 tsp fresh thyme, chopped
Method
Drain tomatoes well. Chop finely.
Sieve flour and salt together into a warm bowl. Stir in the yeast.
Add the oil, warm water and tomatoes. Mix well. Knead on a lightly floured surface for 5 min. Roll out a rectangle 28 x 15 cm.
Place on a lightly oiled baking sheet. Make about 20 deep thumb indentations in the dough. Brush with the olive oil. Cover with cling film. Leave in a warm place for about 40 min.
Preheat oven to 220°C.
Mix the topping ingredients together. Sprinkle over the dough. Bake for about 20 min.
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Preparation 15 minutes Cook 20 minutes Waiting » 40 minutes Prove 40 minutes Total 1 ¼ hours -
Energy 2351 kcal/serving Fat 17.6 g/serving Carbohydrates 265.52 g/serving Glycaemic Index 68 Glycaemic Load 180.70 
Serving suggestion
Cook's tip
To vary add 40g pitted halved black olives with the tomatoes.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 9837 | 1425 | 10475 | 8350 |
| Energy (kcal) | 2351 | 340 | 2500 | 2000 |
| Protein (g) | 47.7 | 6.92 | ||
| Carbohydrate (g) | 269 | 39.0 | 345 | 275 |
| Fat (g) | 121 | 17.6 | 95 | 70 |
| Fat (saturated) (g) | 16.4 | 2.38 | ||
| Fibre (g) | 13.4 | 1.95 | ||
| Sodium (mg) | 8287 | 1201 | ||
| Salt (equivalent) (g) | 20.7 | 3.00 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 86.1 | 12.5 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.42 | 0.06 | 2 |
| Vitamin C (mg) | 55.2 | 8.01 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 13.6 | 1.97 | 10 |
| Zinc (mg) | 4.07 | 0.59 | 15 |
| Calcium (mg) | 103 | 14.9 | 800 |
| Folate (mcg) | 740 | 107 | 200 |
| Iron (mg) | 19.1 | 2.77 | 14 |
| Magnesium (mg) | 143 | 20.8 | 300 |
| Niacin (mg) | 31.5 | 4.57 | 18 |
| Pantothenic acid (mg) | 2.69 | 0.39 | 6 |
| Riboflavin (mg) | 2.43 | 0.35 | 1.6 |
| Phosphorous (mg) | 517 | 75.1 | 800 |
| Thiamin (mg) | 3.13 | 0.45 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
- Vegan
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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