Focaccia with tomatoes and rosemary
Focaccia with tomatoes and rosemary
- 4 cups all purpose flour
- 7 g dried yeast
- 1/2 tsp salt
- 1 1/3 cups of water
- 1 tbsp olive oil (+ extra to glaze)
- 20 cherry tomatoes
- 2 rosemary sprigs
- -Preheat oven to 480° F
- -Mix the flour, yeast and salt in a large mixing bowl
- -Pour in the water and olive oil
- -Stir everything together
- -When the mixture has mostly stuck together, turn the mixture out on to a work surface
- -Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand, for 10 minutes
- -When the dough is shiny and smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover the bowl with a towel
- -Leave in a warm place until it has doubled in size
- -Flatten and shape the focaccia in an oiled baking tin with your hands, making sure you stretch it into the corners
- -Push the cherry tomato halves into the focaccia
- -Coat with olive oil and sprinkle with rosemary and salt
- -Cover with a towel and leave in the tin for a 15 minutes
- -Bake for 10 min then turn the oven down to 390° F and bake for another 10-15 minutes until the top is golden brown