Tomato Focaccia With Ham

samantha potgieterRecipes

Serves 4 | Less than 1 hour


  • 2 punnets (200g each) assorted cherry tomatoes, halved
  • 2 cloves garlic, crushed
  • Handful basil, torn
  • 1 packet (200g) calamata olives, pitted
  • 1 chilli, chopped
  • Salt and milled pepper
  • ¼ cup (60ml) olive oil
  • 300g PnP bakery dough
  • For serving:
  • 1 punnet (30g) PnP wild rocket
  • 100g ham (smoked shaved ham or Parma ham)
  • Parmesan shavings


  1. Preheat oven to 200°C.
  2. Toss tomatoes with garlic, basil, olives, chilli, salt, pepper and half of the olive oil.
  3. Marinate for about 10 minutes.
  4. Grease a 20cm x 25cm baking tray and press dough down into the base of the tray.
  5. Spoon tomato mixture on top and use your fingertips to press into dough to make small impressions.
  6. Drizzle with remaining oil and bake for 20-25 minutes, or until cooked through.
  7. Top with rocket, ham and parmesan shavings just before serving.

Recipe Source: PnP