Baby Tomato and Rosemary Focaccia
- Complexity: medium
- 1 cup warm water
- 1 1/4 tsp. active dry yeast
- 1/2 tsp. granulated sugar
- 2 1/2 cups bread or AP flour, plus more as needed
- 3 tsp. kosher salt
- Extra virgin olive oil, for drizzling
- 4 ounces baby tomatoes, halved
- 2 tbsp. rosemary pieces
- Flaked sea salt, such as Maldon
To a stand mixer fitted with a dough hook add the water, yeast and sugar. Stir and let sit for 10 minutes or until bubbly.
Add in 2 1/2 cups of the flour and the salt. Start the mixer on low and mix until the water has absorbed into the flour then raise the speed to medium and knead for 10 minutes or until the dough is smooth, elastic and does not stick to the bowl. If looks too wet add 1 tbsp. of flour until it no longer sticks to your finger when you press on it.
Scoop the dough out and place in a lightly oiled bowl. Drizzle the top of the dough with oil as well. Cover with a clean dish towel and place somewhere warm for 1-2 hours or until doubled in size.
Drizzle a good amount of EVOO into a 9 or 10-inch round, high sided cake pan. Place the dough into the oiled pan and drizzle the top with more oil. Carefully dimple the dough and stretch it out so it reaches the sides of the pan. Place somewhere warm and let rise for 20-30 minutes.
Preheat oven to 425℉.
Before placing in the oven sprinkle the top with the tomatoes, pressing them into the dough, along with the rosemary and a liberal sprinkle of flaked sea salt. Bake for 25-30 minutes or until puffed, golden brown and crispy around the edges.
Remove and let cool slightly before removing from the pan. Place on a cooling rack so the bottom does’t get soggy. Slice into triangles and serve.
Recipe Courtesy of Megan Mitchell