Cherry Tomato Focaccia
Living in Italy, one gets to know a few things, such as how to speak with one's hands (making eloquent hand gestures while talking), how to say "you're welcome" in Italian, or how to make delicious authentic pizzas and breads. After having lived in Italy for a few years, my husband and I honed our skills on one of those things—making proper Italian food. So here is a simple recipe to make your very own Italian flat bread (or focaccia bread) at home.
Prego! (You're welcome!)
- 4 cups Flour
- To Taste Salt
- a few sprigs Fresh Rosemary, chopped
- 1/2 cup Olive Oil
- 1 sachet Yeast
- 3 cups Warm Water, Not Too Hot!
- a handful Cherry Tomatoes, halved
- 1 pinch Rough/Kosher Salt, or sprinkling
Proving the dough (waiting for the yeast to take effect)
- Preheat Oven to 220C (430F for you non-metric cooks) Prove the yeast by adding it to some warm, not hot, water, let it sit for about 10 minutes.
- While yeast is proving, add flour, salt and chopped rosemary to a bowl. Mix it up and leave a well in the center.
- Pour olive oil into the well along with yeast. Add warm, not hot, water. Stir it up. Mixture should be soft and somewhat sticky but not too thin. Add more water if too dry, more flour if too thin.
- Leave to rise for about half an hour.
- Pour risen dough onto well floured surface. Roll it in the flour, making sure to coat the entire ball of dough in flour so you can work it. It should be soft, so just work it with your hands into the general shape of your baking tray.
- Spray baking tray with non-stick spray or coat in butter then transfer your dough onto it. Poke dimples to place your cherry tomatoes on (optional), you could also just push your tomatoes into the dough without poking dimples first.
- Place halved cherry tomatoes on top. Brush with olive oil then sprinkle the salt and Rosemary.
- Put it in the oven for about 20-25 minutes.
- Cool and serve.
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