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Cherry Tomato Focaccia
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Ingredients
1 1/3 cups warm water (about 110°F)
2 tsp sugar
2 1/2 tsp dried yeast
3 1/2 cups bread flour, plus extra for kneading
1 tbsp mixed Italian dried herbs
1/2 cup olive oil
1 tbsp salt
Approx 40 cherry tomatoes
Fresh rosemary
Optional: 1 red chile
In a mixing bowl, stir together the warm water, sugar, and yeast. Leave to rest for about 10 minutes, until yeast is activated and foamy.
Instructions
Gradually stir the flour into the activated yeast in small increments.
Add the dried herbs, salt, and 1/4 cup of olive and gently mix until you have a soft dough.
Dust your surface with some extra flour and begin to knead your dough for about 3-4 minutes until it's smooth and elastic. If the dough is too sticky or dry, you can add some additional flour or water.
The dough is ready when you press into it with your thumb and it bounces back.
Grease a mixing bowl with olive oil. Transfer the dough into the bowl and cover it. Place in a warm location for it to rise for about two hours until it's doubled in size.
Once the dough has doubled, gently spread or roll into a rectangular shape on a greased baking sheet. Try not to overwork the dough! Cover it again and let it rest and rise for an additional hour.
Once it has finished rising, press down with your fingers to make deep dents all throughout the dough. Pour the 1/4 cup of olive oil on top of the dough.
Slice the cherry tomatoes in half and chop the rosemary. If you're using a red chili, slice it thinly.
Preheat the oven to 400°F.
Using food tweezers (or carefully with your hands), gently press the chilis and tomato halves facing upward throughout the dough. Finish with a sprinkle of fresh rosemary and extra salt.
Bake for 15-20 minutes, or until golden brown and cooked through.
Remove from the oven, and drizzle with a little more olive oil if desired. Slice and serve warm.
