✨New recipe✨ Roasted cherry tomato focaccia - this was so easy to make (and perfect for day two of the insane tomato crop!) You will need: 325g strong white bread flour (I made up half of this with spelt & rye flour this time) 4g fast action dried yeast 1tsp sugar 1tsp sea salt flakes 70ml olive oil 150ml water 1 x trayful cherry tomatoes, halved Olive oil, sliced garlic, thyme, sea salt flakes Mix the flour, yeast, sugar, salt, water & oil together and knead in a mixer or by hand for 5-7 minutes until springy and elastic. If you’be used spelt/rye flour along with plain, you will need a splash more water. Cover with clingfilm or a damp tea towel and leave to rise for 1-2 hours until doubled in size. Meanwhile, roast the cherry tomatoes with the oil, salt & thyme for 1 hour at 150C - turn off the oven and leave them in there till the dough has risen. Punch down the dough, put it in a medium roasting tin and pat into a rectangle. Scatter over the cherry tomatoes, and let the focaccia rise for 20 minutes before baking at 180C for 30 minutes. Drizzle with extra virgin olive oil, scatter with sea salt & basil, and serve warm ✨