Tomato Rosemary Focaccia

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Recipe:

    Cuisine: International
    Category: Baking
    Preparation Time: 30-40 minutes

    Proving Time: ~ 2 hours
    Bake Time: 20-25 minutes
    Serving Size: 1 8X8 inch pan Focaccia bread loaf
    Author: Bhumika Joshi

Ingredients:

• 1 tsp active dry Yeast
• 1 tsp Sugar
• 1/2 cup + 1/2 cup (approx.) Warm Water
• 2 tbsp Olive Oil (30 ml) (during kneading)
• 2.5 cup All Purpose Flour (300 grams)
• 1 tsp Salt
• Rosemary sprigs for garnish
• 5-6 Cherry Tomatoes
• Salt and pepper for sprinkle
• Olive oil as required for drizzling

Method:

• Take a bowl and add sugar and active dry yeast to it.
• Add warm water (not too hot) and mix everything well.
• Cover and let it sit for 10 minutes. You will see the yeast mixture getting bubbles. This is a sign that the yeast is getting activated.
• Now, in another mixing bowl take the all purpose flour and add salt to it.
• Mix it well.
• Make a hole in the center of the flour and add the activated yeast mixture.
• Mix with a spatula.
• Now using your hands add more warm water to knead the dough.
• Initially the dough will be super sticky (don't be tempted to add more dry flour) but as you knead it starts coming together.
• Now, dust flour on a kneading surface and place the dough on it.
• Add 1 tbsp olive oil and start kneading again by using your palms to stretch and pull the dough.(refer to video for more clarity)
• Knead for 8-10 minutes(this releases the gluten in the dough)
• Tuck the dough to make a ball(watch video for clarity)
• Grease the bowl in which dough was kneaded with olive oil and place the tucked dough in it.
• Cover with a cling film and place it in a warm place for rest and rising (first proving) for at least 1 hour or till the dough doubles in size.
• Once proved  remove the cling film and grease your hands.
• Now, punch the dough using your knuckles to knock out the air formed.
• Lightly knead it again.
• Take a 8×8 inch baking pan and grease it with olive oil.
• Now sprinkle some cornmeal (optional)
• Put the dough in the pan and using your fingers stretch it to make it pan size.
• Pour olive oil over it and make dimples in the dough using your fingers.
• Now, cut the cherry tomatoes in halves.
• Push the  rosemary sprigs and halved tomatoes into the dough and drizzle olive oil.
• Sprinkle salt and crushed pepper too.
• Cover and let it rise for another hour or until it doubles in size.(second proving)
• Preheat the Oven at 210°C
• Once proved remove the cling film and place the pan in preheated oven for 20-25 minutes.
• Keep a check after 15 minutes if the top is browning too much, place an aluminum foil sheet covering the top.
• This will avoid the top from burning and make sure the base gets cooked well.

• Remove from the oven once done and brush the bread with olive oil.
• Remove from pan and cool on a wire rack
• Cover with kitchen cloth and let the bread cool completely before slicing.
• Cut in desired shapes and enjoy  you tomato and rosemary focaccia with your favorite soup or salad.

If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook

Happy Cooking!