Theo Randall's focaccia with pesto and vine tomatoes recipe
This fluffy focaccia recipe, made with vine tomatoes and fresh pesto, is a staple in Theo's restaurant at the InterContinental London Park Lane.
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Ingredients
- 450g strong white bread flour
- 50g semolina, plus extra to dust
- 20g fresh yeast (or 7g fast-action dried yeast)
- Pinch caster sugar
- 1 tsp salt
- 1 tbsp extra-virgin olive oil
- 250-275ml lukewarm water
- 200g cherry tomatoes, on the vine
- Sea salt flakes
- Chopped fresh rosemary
- 1 garlic clove
- 150g fresh basil leaves
- 75g pine nuts
- 100g parmesan cheese (or vegetarian alternative), grated
- 5 tbsp extra-virgin olive oil, plus extra to serve
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