Focaccia with Cherry Tomatoes and Rosemary
Ingredientes
- 330 g warm water
- 5 g active dry yeast
- 10 g salt
- 1/2 tbsp sugar
- 30 g olive oil
- 500 g all-purpose flour
- Toppings: olive oil, cherry tomatoes, fresh rosemary and flaky salt
Instrucciones
- In a large bowl (or the bowl of the electric mixer), mix water, yeast, sugar, salt and olive oil. Add flour and mix by hand or electric mixer (do not knead). The dough will be soft.
- Cover with plastic wrap and let rise in a warm place away from drafts for 2 hours. Lightly oil a 20x30cm (8x12-inch) baking pan and spread the dough on top, stretching it with your fingertips. Drizzle more olive oil over the dough, and then add the cherry tomatoes and fresh rosemary. Press down with your fingers again, allowing the tomatoes to sink into the dough along with the oil.Let it rest for another 20 minutes, then transfer to a preheated oven at 210°C/410°F for 30 minutes or until golden brown.