Tomato and Parmesan Focaccia

    Tomato and Parmesan Focaccia


    7 people made this

    About this recipe: There's nothing better than the smell and taste of home-baked bread. Italian herbs are kneaded into a bread dough, before being shaped, drizzled with olive oil, brushed with tomato puree and topped with Parmesan cheese.

    Serves: 8 

    • 1 (500g) packet bread mix
    • 350ml warm water or as needed
    • 175g tomato puree
    • 1 tablespoon honey
    • 1 teaspoon dried basil
    • 1 tablespoon Italian herb seasoning
    • 2 tablespoons olive oil
    • 1 tablespoon grated Parmesan cheese

    Prep:25min  ›  Cook:30min  ›  Extra time:1hr proofing  ›  Ready in:1hr55min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease a medium baking tray.
    2. In a large bowl, mix together the bread mix and warm water. Knead until you get a slightly sticky, but elastic dough, about 8-10 minutes. Cover the bowl with cling film and let sit in a warm area for 1 hour or until doubled in bulk.
    3. Meanwhile, blend the tomato puree, honey and basil in a bowl
    4. Punch the dough down and knead in the dried Italian herbs and roll into a 30cm circle on the prepared baking tray.
    5. With a fork, poke holes in the surface of the dough. Drizzle with olive oil. Brush with the tomato puree mixture. Sprinkle with Parmesan cheese.
    6. Bake 30 minutes in the preheated oven, until the bread is lightly browned.

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