Tomato And Rosemary Focaccia - cooking recipe

Ingredients

3 1/2 cups bread flour
1 3/4 tsp active dry yeast
10 tbsp olive oil
1 lb cherry tomatoes
2 sprigs fresh rosemary, leaves chopped

Preparation

Place flour in a large bowl. Dissolve yeast in 5 tbsp lukewarm water then mix with flour. Cover and set aside in a warm place for 30 mins.
Whisk 2 tbsp oil into 1 cup lukewarm water. Mix into dough then knead until soft and smooth. Cover and set aside to proof for 30 mins.
Preheat the oven to 425\u00b0F. Knead dough again then roll out to fit an oiled baking sheet. Make depressions in the dough with fingertips. Drizzle with remaining oil. Arrange tomatoes in depressions. Mix rosemary with a large pinch of coarse sea salt and sprinkle over top. Bake for 15 mins. Serve warm, cut into strips.