Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, cherry tomato and rosemary focccia. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Tomato Focaccia with Rosemary and Sea Salt This traditional Italian slab bread is studded with cherry tomatoes then sprinkled with fresh rosemary and flaky sea salt. The olive oil keeps the dough supple and rich. This focaccia is topped with sweet cherry tomatoes and rosemary, and contains half whole wheat flour for extra goodness. Add in half a teaspoon of maple syrup.
Cherry tomato and Rosemary Focccia is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Cherry tomato and Rosemary Focccia is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have cherry tomato and rosemary focccia using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Cherry tomato and Rosemary Focccia:
- Prepare 3 tbsp warm water
- Make ready 225 g Strong flour
- Take 4 tbsp Olive oil
- Get 1 clove garlic, crushed mixed with extra 2 tbsp olive oil
- Take 12 cherry tomatoes
- Take 3-4 sprigs rosemary
- Prepare sea salt
It makes a wonderful appetizer for parties or dinners I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy's Bloggers and received Capatriti EVOO products to facilitate my review. Focaccia dough is also similar to pizza dough, although the first one has more olive oil, it's pressed by hand, typically fingertip dotted and then brushed with more olive oil… Ah! And it's also sprinkled with a good amount of coarse sea salt. For today's mini cherry tomato and rosemary focaccia I used the sweetest tomatoes in the world.
Steps to make Cherry tomato and Rosemary Focccia:
- Preheat the oven to 200 C, 180C (fan oven), 400 F, gas 6. Mash the yeast with the water and leave it for 10 minutes to start bubbling
- In a large bowl, mix the flour with some salt. Make a hollow and stir in the yeast mixture, then the oil and mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
- With a knife, make an incision across the top of the dough to help it rise. Cover the bowl with a clean tea towel and leave in a warm, draught-free place for 1 hour until it has doubled in size.
- Turn out on to a lightly floured surface and knead very lightly. Roll out to form a nice 6mm thick layer.
- Place the dough on a lightly oiled baking sheet and brush with the garlic oil. Make indentations with your finger and put half a tomato in each. Sprinkle with the rosemary sprigs and sea salt. Bake for 25 to 30 minutes. Leave to cool slightly on a wire rack. Serve warm.
And it's also sprinkled with a good amount of coarse sea salt. For today's mini cherry tomato and rosemary focaccia I used the sweetest tomatoes in the world. Fill the holes with the tomato, mozzarella and rosemary sprigs, sprinkle the dough with the sea salt and drizzle with the oil. Cut the tomatoes into rounds and place on top of the focaccia. Sprinkle with coarse salt and the rosemary.
So that is going to wrap this up for this special food cherry tomato and rosemary focccia recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
