I suppose Italians would call this "Focaccia ai pomodori e rosmarino". I usually think of tomato recipes as being something for the summer because they're so much more flavoursome, but this recipe does well whenever because the baking helps to concentrate the flavour.
Yield: 6 servings
You might also like to add pitted olives or red onion to the topping. Take care if you add garlic because it's likely to burn.
|Per 100g||Serving (182g)|
|of which saturates||0.88g||1.6g|
|of which sugars||1.4g||2.6g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.