Friday, December 19, 2014

Cherry Tomato Rosemary Focaccia









HI
I saw these tiny cute bright red coloured cherry tomatoes and fresh rosemary with my regular vegetable vendor and I could not resist buying them. I decided I will bake a Focaccia studded with these cute tomatoes and fresh herbs. Does it not look cute?
INGREDIENTS
All purpose flour
2cups
Luke warm water
1/2 cup
Active dry yeast
1tsp
Sugar
1/4tsp
Salt
1tsp
Olive oil
3tbsp


FOR THE TOPPING
Cherry tomatoes
few
Olive oil
2tbsp
Rosemary
few sprigs


PREPARATION
Mix the sugar and yeast in the warm water. Let it rest for 10 minutes to prove and froth up
Meanwhile add the flour and salt in a food processor. Add olive oil and run it in slow speed again.
Now add the yeast mixture and run the processor for 1 minute. Stop and run again till all the dough comes together. It might be sticky at this point
Now transfer this to a wide mouthed bowl and knead for 2-3 minutes to get the soft pliable dough. Smear the bowl and the dough with olive oil. Cover it and let it rest for 1-1 1/2 hour for it to double in size
Take out the dough, punch down a little.
Transfer this to a greased square pan and spread it with your palm.
Cover it again and let it double in the pan itself for 25-30 minutes
Meanwhile prepare the topping by mixing the olive oil with cut onions and finely cut fresh rosemary
Preheat the oven to 220C 
Once the dough has doubled again, make wells equidistant with the help of your thumb
Insert the cherry tomatoes alternately with rosemary and push it inside so that it does not come out during baking
Bake at 220C for 25-30 or until the top browns and when tapped sounds hollow

Serve warm with pesto/salsa/herb mixed with olive oil