Theo Randall’s focaccia with pesto and vine tomatoes

Method

1. Combine the flour and semolina in a large mixing bowl. In another bowl mix the yeast with the sugar. Add the salt, olive oil and 250ml warm water to the yeast and sugar and mix well.
2. Tip the yeast mixture into the flour and stir to bring the dough together, adding an extra 2-3 tbsp water if it’s dry. Knead for 10 minutes until the dough is soft but not sticky and springs back to the touch. (You can also do this in a food mixer fitted with a dough hook; it will take 5 minutes.)
3. Shape the dough into a ball in the bowl, cover the top with cling film and leave to rise in a warm place until doubled in size (about 1 hour).
4. Meanwhile make the pesto. Put all the pesto ingredients in a small food processor and whizz to a rough paste (or use a pestle and mortar or chop finely by hand). Transfer to a bowl, cover and chill until ready to use.
5. Oil a baking sheet and dust with semolina. Don’t knock back the dough; carefully pour it onto the baking sheet and shape into a rough rectangle or oval about 2cm thick. Poke indentations all over the dough with your fingertips, then arrange the tomatoes on top. Drizzle with olive oil and sprinkle with sea salt flakes and rosemary. Leave to prove (rise) in a warm place for 10-15 minutes. Heat the oven to 220°C/200°C fan/gas 7 (see Theo’s introduction).
6. Bake the focaccia for 20-25 minutes until golden brown; it should sound hollow when tapped on the base. Drizzle with more olive oil, then leave to cool on a wire rack before slicing.