Vegetarian Rosemary and Tomato Focaccia |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A beautiful light and crispy focaccia covered with sweet cherry tomatoes and fresh rosemary. Recipe can easy be doubled. Ingredients:
225 g plain flour |
4 g dry yeast |
150 ml warm water |
65 ml extra virgin olive oil |
6 cherry tomatoes |
1 sprig fresh rosemary |
1 tablespoon sea salt |
Directions:
1. Sift flour into a bowl and add the yeast.
2. Pour the oil into the dry ingredients and gradually pour in the warm water whilst mixing. Mix well until a smooth dough forms.
3. On a lightly floured surface, knead the dough for 5 minutes. Form a ball.
4. Line a baking tray with non-stick baking paper and place the ball of dough in the centre. Evenly flatten the dough out into desired shape and thickness with hands. I make mine into a round loaf, about 1cm thick.
5. Brush some oil over the dough.
6. Halve cherry tomatoes and press them into the dough. Press sprigs of rosemary into the dough.
7. Cover with a damp cloth and leave in a warm place for 40 minutes, or until dough has doubled in size.
8. Pre-heat the oven to 200°C.
9. Sprinkle generously with sea salt and bake in the oven for 25 minutes, or until golden brown and makes a hollow sound when you tap on the surface.
10. Serve warm or at room temperature.
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