Tomato and fresh herb focaccia | New World

Step 1

In a small bowl or jug, combine the water and caster sugar. Sprinkle the yeast over the water, stir lightly, and leave to sit for 5-10 minutes or until foamy.

Step 2

In the bowl of a stand mixer or large bowl, combine the flour and salt. Pour in the yeast mixture into the bowl, along with ¼ cup of extra virgin olive oil and the chopped herbs.

Step 3

Knead by hand or on a low to medium speed, until the mixture forms a soft dough ball. Increase the speed, and knead for 5-10 minutes or until smooth and stretchy.

Step 4

Transfer the dough to a clean, oiled bowl. Cover, and leave to proof for around 1 hour or until doubled in size.

Step 5

Preheat your oven to 210 degrees celsius fan bake. Tip the proofed dough into an oiled, ovenproof dish or lined tray. Using your hands, press the dough into a round or rectangular shape around 2-3cm thick, or to the shape of the baking dish.

Step 6

Press the cherry tomatoes into the surface of the dough, then sprinkle over the remaining chopped herbs. Drizzle with olive oil, then place into the oven and bake for 15-20 minutes, or until golden brown and hollow sounding when tapped on the surface.

Step 7

Leave to cool for 10 minutes before carving, season with sea salt and serve.