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  • 1 cup lukewarm water
  • 2 tsp dried active yeast
  • 1 tsp sugar
  • 2 - 2 ½ cups strong flour (high grade)
  • ½ tsp salt
  • 1 Tbsp olive oil
  • 2 Tbsp Wattie’s Tomato Paste
  • rock salt
  • fresh rosemary


1. Place the water in a jug; check it isn’t too warm before stirring in the yeast and the sugar. Set aside for 5 minutes to start working.

2. Mix the flour and salt together into a large bowl. Make a well and pour in the yeast, oil and Wattie’s Tomato Paste.

3. Mix together to form a dough; if it is too dry and crumbly add a little more water, if it is too wet add a little more flour.

4. Knead for about 5 minutes until dough is smooth and elastic.

5. Brush a clean bowl with oil and place dough inside and cover with plastic wrap and place somewhere warm to double in size for about 30-60 minutes.

6. Punch the dough to knock the gas out and push out into a rectange shape and make finger holes over the top surface. Cover again with oiled foil and leave in a warm place to double in size.

7. Brush with oil and sprinkle with rock salt and rosemary pieces. Bake in an oven preheated to 200°C for 15-20 minutes or until golden and hollow sounding when tapped.

Rate and Review

2 Ratings Tomato Focaccia Loaf

Reviews (2)

Rachael Nabbs's Review | Rating

Fantastic works every time. Really easy and everyone loves it.

Val's Review | Rating

great bread enjoyed by all that try it