Cherry tomato and basil oil focaccia

Channel Italian hosts and picture lazy days with lively conversation, sharing home-cooked food made with gorgeous seasonal ingredients. This Cherry tomato and basil oil focaccia is exactly the sort of recipe that springs to mind for such occasions.

Keeping the cherry tomatoes attached to their stalks is entirely optional, but it does look striking, and the stalks can easily be removed after cooking, leaving behind the sweet, roasted tomatoes nestled within the golden, olive-oil-kissed dough.
Ingredients

Large handful of basil leaves
1/2 cup extra virgin olive oil, plus extra for shaping
3 dough balls (from our best ever pizza dough recipe), combined and brought to room temperature
14 oz cherry tomatoes, attached to their stalks, if desired
Large pinch of coarse sea salt or sea-salt flakes

The Homes & Gardens method

Crush nearly all the basil leaves (reserve about 5) and the olive oil together in a pestle and mortar and leave to sit while the pizza dough proves.

Using oiled hands, gently pull the dough into a rectangle and put on a large ovenproof dish – it should almost reach the edges. Press down to the base of the dish with oiled fingers to create dimples all over.

Push cherry tomatoes into some of the holes, still attached to their stalks if desired. Cover loosely with oiled cling film and leave to prove in a warm room for 30 minutes.
Pre-heat the over to 400°F, gas mark 7.

Strain the basil oil to remove the crushed leaves and pour it all over the surface of the dough, allowing it to pool in the dimples. Scatter with the reserved basil leaves, turning them in the oil, sprinkle with the salt and bake for 2-=25 minutes until golden and risen.

Leave to cool on a wire rack for 10 minutes.

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