Rosemary Garlic Focaccia with Cherry Tomatoes
**Ingredients:
- 500 g all-purpose flour
- 10 g instant yeast
- 10 g white granulated sugar
- 1 tbsp salt
- 350 ml water (lukewarm)
- 4 tbsp extra virgin olive oil (plus more for drizzling)
- 1 tbsp fresh rosemary, chopped
- 1 tbsp garlic, finely minced
- 1 cup cherry tomatoes, halved
**Directions:
1. Make the Dough:
- In a large bowl, mix flour, yeast, sugar, and salt.
- Gradually add lukewarm water and 2 tbsp olive oil, mixing until a shaggy dough forms.
- Knead for about 8–10 minutes until smooth and elastic, or mix in a stand mixer with a dough hook for ~5 minutes.
2. First Rise:
- Lightly oil the bowl, cover the dough, and let it rise in a warm place for 1 hour or until doubled in size.
3. Shape & Second Rise:
- Transfer the dough to a greased baking tray or a 9x13-inch pan.
- Gently press and stretch it to fill the pan.
- Cover and let rise for another 30–45 minutes.
4. Top the Focaccia:
- Preheat oven to 425°F (220°C).
- Dimple the dough with your fingers. Drizzle with 2 tbsp olive oil.
- Press halved cherry tomatoes into the dough, cut side up.
- Sprinkle evenly with garlic and rosemary.
5. Bake:
- Bake for 20–25 minutes, or until golden brown and crusty on top.
- Optionally brush with more olive oil right out of the oven and sprinkle with flaky sea salt.
**Servings: 8–10 slices
**Estimated Calories: ~180–220 per slice