Mini Sun Dried Tomato Focaccia

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If you love bread, tomatoes and herbs then give this traditional Italian bread recipe a go!


500g Strong white bread flour
7g Fast action yeast
1.5 teaspoon Fine sea salt salt
20g Sun-dried tomatoes chopped
6 tablespoons Olive oil
1 teaspoon Course sea salt


In a large mixing bowl, combine the flour, yeast and fine sea salt. Add the rosemary and chopped tomatoes. Mix in 4 tablespoons of oil and 200ml of hot water, combine until a soft sticky dough forms.

Dust a clean work surface with flour, knead the dough for 10 minutes until smooth, return to the bowl, cover with clingfilm and leave to rise for 45 minutes in a warm place.

Knead the dough one last time, cut into 8 pieces, roll out into circular shapes and place on to a lightly oiled baking tray. Cover with clingfilm and leave to double in size.

Preheat the oven to 200C or 180C for fan assisted ovens, make small dimples in the dough using your figertips, drizzle with oil and sprinkle with sea salt.

Bake in the oven for 20 minutes or until golden brown and serve with a drizzle of olive oil!

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