Description
Cherry tomatoes and rosemary focaccia that is airy, crispy outside soft on the inside and slightly crispy on the outside. Perfect as a side dish, breakfast bread, or for any dinner party.
Ingredients
Scale
- 1 packet active dry yeast
- 1 1/3 cup warm water
- 2 tsp white granulated sugar
- 3 1/2 cups all purpose flour or bread flour
- 1/4 cup olive oil
- 2 tsp fine salt
- 1 to 2 tsp coarse salt
- 1/2 cup halved cherry tomatoes
- 2 springs fresh rosemary
Instructions
- Proof the yeast. In a stand mixer bowl add the yeast, warm water, and sugar. Mix to combine and let sit until the yeast becomes foamy. 5-10 minutes.
- On low mix in the flour, olive oil, and salt. Knead the dough on medium for 5 minutes. If the dough becomes too sticky add another 1/4 of a cup flour.
- Remove dough from bowl and shape into a bowl. Grease a bowl and place the dough to rest in the bowl, about an hour or until doubled in size.
- Grease your baking pan and transfer the dough to the pan. Using your fingers spread the dough to the corners while making the dents with your fingers. Let rise for 30 minutes.
- Preheat the oven to 400 degrees.
- Brush the top of the focaccia dough with olive oil, top with coarse salt, halved cherry tomatoes, and rosemary needles.
- Bake for 30 minutes or until slightly golden brown.
Nutrition
- Serving Size: 1 loaf
- Calories: 1043
- Sugar: 6.3g
- Sodium: 3301mg
- Fat: 27.4g
- Saturated Fat: 4g
- Carbohydrates: 174.2g
- Fiber: 6.7g
- Protein: 23.6g
- Cholesterol: 0mg
Keywords: Focaccia bread, rosemary focaccia bread, tomatoes and rosemary focaccia, easy focaccia bread,