Tomato Basil Focaccia

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Ingredients:

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Dough:

4 cups flour

5 tsp olive oil

1 tsp Kosher salt

1 1/4 tsp. cake yeast OR 1/4 tsp dry active yeast

1 1/2 cup warm water

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PLUS 4 teaspoon of water and 6 tsp olive oil for topping.

Desired amount of cherry tomatoes, fresh basil, rosemary, and salt to taste.

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Dissolve yeast in warm water. Place flour in large bowl. Add water containing the dissolved yeast and mix. 

Add 1 tsp salt and 5 tsp olive oil and mix again with wooden spoon until dough comes together but is still sticky. Turn onto a lightly floured surface and knead about 5 minutes.  Add a tiny amount of flour as needed to keep dough from sticking to your hands. Place dough in large clean bowl and cover with towel or plastic wrap.  Set in a warm area to rise 2 hours.

 

Uncover and place dough in a 10 inch round or 9x9 inch baking pan, greased with 3 Tablespoons of olive oil. Cover again and let rise 1 hour.  

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Uncover and mix together 4 tsp of water with 6 tsp of olive oil in a small bowl. Using your hands, form dimples in the surface of the dough, then pour the water/oil mixture over and dimple again gently so liquid gets into the dough. Top with chopped fresh tomatoes and basil. Rosemary optional. If using rosemary, coat it in a little olive oil before putting on top of focaccia. Sprinkle with another few pinches of salt and bake on 390 F for 40 minutes. Drizzle a little more olive oil and salt on focaccia when it comes out of the oven. Let cool slightly before cutting, but best served while still a bit warm.

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