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Roasted cherry tomato focaccia

This simple recipe uses M&S white bread mix, which is a fabulous ingredient to keep in your store cupboard.

  • Timer Prep 60 min
    Cook 65 min
  • Chart 390.0 cal/
  • Chef hat Easy


Slice the garlic cloves. Halve the cherry tomatoes.


  1. 1 Heat the oven to 150°C/300°F/gas 2 (130°C for fan ovens).
  2. 2 Arrange the tomatoes in a single layer on a roasting tray with the garlic. Drizzle with the olive oil and season.
  3. 3 Roast for about 45 minutes until the tomatoes have started to shrivel. Move on to the next steps while you wait.
  4. 4 Meanwhile, make up the bread mix according to pack instructions, adding a third of the extra virgin olive oil to the water.
  5. 5 Roll out the dough to cover the base of one 30cm x 20cm baking tin per focaccia being made.
  6. 6 Cover with a tea towel and leave to rise in a warm place for 20-30 minutes.
  7. 7 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
  8. 8 Use your fingers to dimple all over the surface of the dough.
  9. 9 Arrange the tomatoes over the top, scatter with the thyme, season and drizzle with the remaining extra virgin olive oil.
  10. 10 Bake for 20 minutes until the bread is golden and risen.
  11. 11 Cool slightly, cut into squares and serve warm.
  • Average per serving
  • Calories 390.0kCal
  • Fat17.1g
  • Saturated3.2g
  • Salt1.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg