Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cherry tomato and rosemary focccia. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cherry tomato and Rosemary Focccia is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Cherry tomato and Rosemary Focccia is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook cherry tomato and rosemary focccia using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cherry tomato and Rosemary Focccia:
- Take 3 tbsp warm water
- Take 225 g Strong flour
- Make ready 4 tbsp Olive oil
- Make ready 1 clove garlic, crushed mixed with extra 2 tbsp olive oil
- Take 12 cherry tomatoes
- Take 3-4 sprigs rosemary
- Make ready sea salt
Instructions 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.
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