Cherry Tomato Focaccia Recipe

Preparation of the dough In the bowl of a food processor, combine the two flours with 10 g of salt. Add half of the crumbled rosemary and create a well in the center. Dissolve the yeast in a little warm water, then pour it into the well. Next, add the remaining water and olive oil, and mix until a homogeneous dough is obtained.

Preparation of the focaccia When the dough begins to pull away from the sides, shape it into a ball and flatten it slightly. Place it on a baking sheet lined with parchment paper. Using your floured hands, stretch the risen dough to form an oval shape, typical of focaccia.

Rest Cover the dough with a clean cloth and let it rest and rise for about 1 hour.

Topping Preheat your oven to 210°C. While the oven is heating up, wash the cherry tomatoes and cut them in half. Then place them on the dough, pushing them in slightly. Sprinkle the remaining rosemary over the focaccia, drizzle with a bit of olive oil, and sprinkle with flaky sea salt.

Baking Bake the focaccia for about 15 minutes, until it is golden and crispy. Once cooked, let it cool on a rack before slicing and enjoying.