Description
A small, golden crusted focaccia with a tender interior, studded with cherry tomatoes and rosemary, perfect for any meal.
Ingredients
- 1/2 cup lukewarm water (about 105–115°F / 40–46°C)
- 1/2 + 1/8 tsp active dry yeast (about 5/8 tsp)
- 1/2 tsp granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp fine salt
- 4 tsp olive oil, divided
- Cherry tomatoes, halved (for topping)
- Fresh rosemary sprigs (for topping)
- Sea salt flakes (for finishing)
Instructions
- Activate the yeast by stirring 1/2 tsp sugar and the yeast into lukewarm water, wait 5–10 minutes until frothy.
- Mix the flour and fine salt in a medium bowl.
- Pour the yeast mixture into the flour and stir to form a sticky dough, then drizzle 1 tsp olive oil over it.
- Rise the dough either overnight in the fridge for 18–24 hours or in a warm spot for 1.5–2 hours.
- Prepare a shallow pan with 2 tsp olive oil, transfer the dough, and let it rise for 1–2 hours until puffy.
- Dimple the dough, press in cherry tomatoes and rosemary, sprinkle with sea salt, drizzle with olive oil, and bake at 392°F for 20–25 minutes until golden brown.
Notes
Serve warm with olive oil for dipping or pair with soups and salads. Flaky finishing salt enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian