Imported from the web

Tall Focaccia with Cherry Tomatoes and Rosemary

Name: Tall Focaccia with Cherry Tomatoes and Rosemary
Prep time: 20 min
Cook time: 20 min
Total time: 140 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500 g white wheat flour (plus a little flour for dusting the work surface and flouring the pan); 7 g dry yeast; fine salt (a pinch, for the dough); 1 tsp sugar; 350 ml lukewarm water (not hot, so it does not affect the yeast); 3 tbsp olive oil (for the dough); 2 tbsp olive oil (for greasing the bowl and pan, drizzling over the dough, and finishing; the quantity is estimated); 250 g cherry tomatoes (halved; the quantity is estimated from the video); 1 tbsp fresh rosemary (estimated quantity; leaves removed from the stem); coarse salt or salt flakes (to taste, for sprinkling on top)

Recipe by Ioana Face Chestii Facebook

Imported by nostra on SeeMeCook

A fluffy, tall focaccia with a golden crust, roasted cherry tomatoes, fragrant rosemary, and salt flakes. It can be served warm or cold, plain, with olive oil, or alongside pesto.

8 servings140 minItalian

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Ingredients

500 g white wheat flour (plus a little flour for dusting the work surface and flouring the pan)
7 g dry yeast
fine salt (a pinch, for the dough)
1 tsp sugar
350 ml lukewarm water (not hot, so it does not affect the yeast)
3 tbsp olive oil (for the dough)
2 tbsp olive oil (for greasing the bowl and pan, drizzling over the dough, and finishing; the quantity is estimated)
250 g cherry tomatoes (halved; the quantity is estimated from the video)
1 tbsp fresh rosemary (estimated quantity; leaves removed from the stem)
coarse salt or salt flakes (to taste, for sprinkling on top)

Steps

1
In a large bowl, mix the flour with the dry yeast. Add a pinch of fine salt and the sugar, then mix again to distribute the ingredients.
2
Pour the lukewarm water over the dry ingredients. Add the 3 tbsp of olive oil and mix very well for approximately 10 minutes, until the dough begins to come together and becomes uniform.
3
Transfer the dough to a lightly floured work surface. Sprinkle a little flour on top and shape the dough into a ball.
4
Grease a clean bowl with a little olive oil. Place the dough ball in the bowl, cover it with plastic wrap, and leave it to rise for approximately 60 minutes in a warm place, until it doubles in volume.
5
Grease a baking pan with olive oil and dust it with a little flour so the dough does not stick during baking.
6
While the dough is rising, wash the cherry tomatoes and cut them in half.
7
After the dough has doubled in volume, transfer it to the prepared pan and gently stretch it with your hands until it covers the entire surface of the pan. If the dough resists, let it rest for a few minutes and continue stretching it without deflating it excessively.
8
Leave the dough stretched in the pan to rise for another approximately 40 minutes, until it becomes visibly fluffier and increases in volume again.
9
Drizzle a little olive oil over the entire surface of the dough. Press the dough with your fingertips in several places to create the characteristic dimples of focaccia.
10
Arrange the halved cherry tomatoes over the dough, distributing them as evenly as possible.
11
Sprinkle the fresh rosemary over the dough and tomatoes.
12
Sprinkle coarse salt or salt flakes on top and, if desired, drizzle with a little more olive oil.
13
Bake the focaccia in a preheated oven at 200°C for approximately 20 minutes, until it is well risen and golden on top, with slightly crisp edges.
14
Remove the focaccia from the pan while it is still slightly warm. Serve it warm or cold, torn into pieces, plain, with a drizzle of olive oil on top, or alongside pesto.

Notes

The original recipe mentions that the focaccia can also be made with only green olives, but the version presented here uses cherry tomatoes and rosemary. It is delicious both warm and cold.