Recipe taken from Easy Living in July 2013.
Prep time : 10 mins plus rising time
Cook time : 25 mins
Makes : 1 loaf
340g (11oz) strong white bread flour
1 x 7g (1/4 oz) sachet fast-action dried yeast
1 tsp granulated sugar
3 tbsp olive oil, plus extra for greasing and brushing
10 cherry tomatoes
Step One : Put all the ingredients except the tomatoes in an electric mixer with a dough hook and add 1 tsp salt and 200ml (7 fl oz) warm water. Mix on a medium speed until the dough forms a ball, adding more water if needed. Beat for 5 mins more, or until the dough is elastic and smooth.
Step Two : Grease a large bowl with olive oil. Transfer the dough, cover with cling film and leave in a warm place for 1 hour. Punch the air from the dough, knead for 2 mins, then transfer to a baking sheet lined with parchment paper and shape into a 30cm x 18cm (12in x 7in) rectangle. Cover and leave for 40 mins.
Step Three : Heat the oven to 200oc (Gas Mark 7). Halve the tomatoes, Press dimples and tomato halves into the surface of the dough, brush with olive oil and sprinkle with sea salt. Bake for 25 mins, or until crisp and golden.