Cherry Tomato Rosemary Focaccia
HI
I saw these tiny cute bright red coloured cherry
tomatoes and fresh rosemary with my regular vegetable vendor and I could not
resist buying them. I decided I will bake a Focaccia studded with these cute
tomatoes and fresh herbs. Does it not look cute?
tomatoes and fresh rosemary with my regular vegetable vendor and I could not
resist buying them. I decided I will bake a Focaccia studded with these cute
tomatoes and fresh herbs. Does it not look cute?
INGREDIENTS
|
All
purpose flour |
2cups
|
|
Luke
warm water |
1/2 cup
|
|
Active
dry yeast |
1tsp
|
|
Sugar
|
1/4tsp
|
|
Salt
|
1tsp
|
|
Olive
oil |
3tbsp
|
FOR THE TOPPING
|
Cherry tomatoes
|
few
|
|
Olive oil
|
2tbsp
|
|
Rosemary
|
few
sprigs |
PREPARATION
Mix the sugar and
yeast in the warm water. Let it rest for 10 minutes to prove and froth up
Meanwhile add the
flour and salt in a food processor. Add olive oil and run it in slow speed
again.
Now add the yeast
mixture and run the processor for 1 minute. Stop and run again till all the
dough comes together. It might be sticky at this point
Now transfer this
to a wide mouthed bowl and knead for 2-3 minutes to get the soft pliable dough.
Smear the bowl and the dough with olive oil. Cover it and let it rest for 1-1
1/2 hour for it to double in size
Take out the dough,
punch down a little.
Transfer this to a
greased square pan and spread it with your palm.
Cover it again and
let it double in the pan itself for 25-30 minutes
Meanwhile prepare
the topping by mixing the olive oil with cut onions and finely cut fresh
rosemary
Preheat the oven to
220C
Once the dough has
doubled again, make wells equidistant with the help of your thumb
Insert the cherry
tomatoes alternately with rosemary and push it inside so that it does not come
out during baking
Bake at 220C for
25-30 or until the top browns and when tapped sounds hollow
Serve warm with
pesto/salsa/herb mixed with olive oil
yeast in the warm water. Let it rest for 10 minutes to prove and froth up
Meanwhile add the
flour and salt in a food processor. Add olive oil and run it in slow speed
again.
Now add the yeast
mixture and run the processor for 1 minute. Stop and run again till all the
dough comes together. It might be sticky at this point
Now transfer this
to a wide mouthed bowl and knead for 2-3 minutes to get the soft pliable dough.
Smear the bowl and the dough with olive oil. Cover it and let it rest for 1-1
1/2 hour for it to double in size
Take out the dough,
punch down a little.
Transfer this to a
greased square pan and spread it with your palm.
Cover it again and
let it double in the pan itself for 25-30 minutes
Meanwhile prepare
the topping by mixing the olive oil with cut onions and finely cut fresh
rosemary
Preheat the oven to
220C
Once the dough has
doubled again, make wells equidistant with the help of your thumb
Insert the cherry
tomatoes alternately with rosemary and push it inside so that it does not come
out during baking
Bake at 220C for
25-30 or until the top browns and when tapped sounds hollow
Serve warm with
pesto/salsa/herb mixed with olive oil
