CHERRY TOMATO AND ROSEMARY FOCACCIA

Ingredients

1 ¾ cups warm water (115-120 degrees)

1 tablespoon honey

1, ¼ ounce packet active dry yeast

2 tablespoons fresh rosemary leaves, stemmed and chopped

2 tablespoons garlic cloves, peeled and chopped fine

1 cup extra virgin olive oil, divided

1 tablespoon salt

5-5 ¼ cups flour

2 cups cherry tomatoes

2-3 teaspoons flaky sea salt

2 tablespoons parsley or basil, chopped

Instructions

Combine the warm water and honey in the bowl of a stand mixer and stir with a spoon to dissolve the honey. Pour the yeast over the top and let sit for 5 minutes until foamy (while you chop the rosemary and garlic).

Add the rosemary, garlic, ½ cup of the olive oil, and the 1 tablespoon salt to the bowl and quickly mix to combine. Gradually add 4 ½ cups of the flour and mix until a dough begins to form a ball. Add an additional ¼ cup as needed until the dough releases from the sides of the bowl and forms a ball.

Dump the dough onto a lightly floured countertop and knead for 5-6 minutes, adding as much of the remaining flour as necessary to create a smooth and elastic dough that bounces back when you poke your finger into it.

Place in a bowl that has been oiled with 1 tablespoon olive oil and turn to coat. Cover with a clean kitchen towel and let it rise for 1 hour.

Punch the dough down and knead briefly on a lightly floured countertop.

Place ¼ cup of the olive oil into a 10” x 15” (or similar size) jelly roll pan or sheet pan with sides. Tilt the pan to evenly distribute the oil. Work the dough on the countertop, stretching and pushing with your fingertips into a size similar to the pan. Transfer the dough to the pan and push and stretch to fit the pan in one even thickness. Then flip over to coat the other side in olive oil and, again stretch to fit the pan in an evenly thick layer.

Cover again with the kitchen towel and let rise for another hour. Press your fingers firmly into the dough all over to form the ‘dimples’ that you see in focaccia bread. Push the cherry tomatoes into the dimples all over about 2-3” apart. Drizzle all over with the remaining ¼ cup of olive oil.

Preheat oven to 425 degrees. Bake the focaccia for 20-30 minutes until golden brown and fluffy in the center. Top with another drizzle of olive oil and sprinkle liberally with the sea salt, parsley, and basil. DEVOUR!