Tomato Basil Focaccia
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
PLUS 4 teaspoon of water and 6 tsp olive oil for topping.
Desired amount of cherry tomatoes, fresh basil, rosemary, and salt to taste.
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.
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.