Roasted Tomato Garlic Bread

Our olive-oil focaccia, split and brushed with confit garlic, then topped with slow-roasted plum tomatoes that have collapsed into sweet, jammy halves. It goes back into the oven until the dimpled crust is golden and the tomato juices have soaked into the soft, open crumb. The confit garlic is mellow and sweet rather than sharp, and the tomatoes bring a concentrated, almost sun-dried tang.

It's finished with flaky salt and torn fresh oregano, then served on a wooden board in thick squares. It's a generous sharing bread to put in the middle of the table before pasta. Unlike our butter-based garlic breads, this one is built on olive oil and focaccia, so it's lighter, fruitier and more rustic.

• What's inside: focaccia, confit garlic, olive oil, slow-roasted plum tomatoes, fresh oregano, flaky sea salt
• Flavour: sweet, tangy, mellow-garlicky
• Portion: Regular – four squares, enough for two to share; Sharing – twice the amount, good for three or four people
• Served: warm, on a wooden board in thick squares
• Goes well with: a Peach Fruit Spritzer or our Pesto Chicken Pasta Bowl