Italian Focaccia

Instructions

1. 1

   In a small bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.

2. 2

   In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and 60ml (4 tbsp) of olive oil.

3. 3

   Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-6 minutes.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.

5. 5

   Generously oil a 9x13 inch (23x33cm) baking pan with 15ml (1 tbsp) olive oil. Transfer the dough to the pan and gently stretch to fill, being careful not to tear it.

6. 6

   Cover and let rise for another 30-45 minutes until puffy. Meanwhile, preheat oven to 220°C (425°F).

7. 7

   Halve the cherry tomatoes and mince the garlic. Strip rosemary leaves from stems.

8. 8

   Using your fingertips, create deep dimples all over the dough surface. Drizzle with remaining 15ml (1 tbsp) olive oil.

9. 9

   Press cherry tomato halves cut-side down into some of the dimples. Scatter minced garlic and rosemary leaves over the surface. Sprinkle with coarse sea salt.

10. 10

    Bake for 20-25 minutes until golden brown and the internal temperature reaches 93°C (200°F).

11. 11

    Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, cut into squares.