Description
A soft and airy focaccia topped with juicy cherry tomatoes, fragrant rosemary, and finished with delicate sea salt flakes. Golden on the outside and tender inside, this rustic bread is perfect for sharing.
Ingredients
Units
Scale
- 4 cups (500 grams) all purpose flour
- 1 3/4 cups (415 ml) warm water
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons fine sea salt
- 1/4 cup (60 ml) extra virgin olive oil, plus 2 tablespoons for topping
- 1 1/2 cups cherry tomatoes, halved
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon Halen Môn sea salt flakes
Instructions
- In a large bowl, combine warm water, sugar, and active dry yeast. Let sit for 5 minutes until foamy.
- Add flour, fine sea salt, and 1/4 cup olive oil. Mix until a soft dough forms.
- Knead lightly in the bowl until smooth, then cover and let rise in a warm place for about 1 hour or until doubled in size.
- Generously grease a 9×13 inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it to fit.
- Cover and let rise again for 45 to 60 minutes.
- Preheat oven to 425°F (220°C). Press deep dimples into the dough with your fingertips. Drizzle the remaining 2 tablespoons olive oil over the surface.
- Press halved cherry tomatoes into the dough and sprinkle with chopped rosemary.
- Bake for 20 to 25 minutes until golden brown and cooked through.
- Remove from the oven and immediately sprinkle with Halen Môn sea salt flakes. Cool slightly, slice, and serve warm.
Notes
- For deeper flavor, let the dough rise overnight in the refrigerator.
- Use high-quality olive oil for the best taste.
- Store leftovers in an airtight container for up to 2 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg