Focaccia al Pomodoro

Ingredients

• Active dry yeast (2 1/4 teaspoons)
• Warm water (1 1/2 cups (110°f/43°c))
• All-purpose flour (4 cups)
• Salt (1 teaspoon)
• Olive oil (1/4 cup, plus more for drizzling)
• Sea salt (1 teaspoon, for sprinkling)
• Fresh rosemary (2 tablespoons, chopped)
• Fresh basil (2 tablespoons, chopped)
• Garlic (4 cloves, minced)
• Cherry tomatoes (2 cups, halved)

Instructions

1. In a small bowl, dissolve the active dry yeast in warm water. Allow it to sit for about 5 minutes until it becomes foamy, indicating that the yeast is activated.
2. In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center, then pour in the yeast mixture and 1/4 cup of olive oil.
3. Stir the mixture until a soft dough forms. Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
4. Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Once the dough has risen, gently punch it down to release any air, and transfer it onto a greased baking sheet. Press the dough down to form either a rectangle or a circle, about 1/2 inch thick.
7. Using your fingertips, make deep indentations all over the dough, creating small depressions for the toppings.
8. Evenly distribute the halved cherry tomatoes, minced garlic, chopped basil, and chopped rosemary over the dough.
9. Drizzle additional olive oil over the top, ensuring it pools in the indentations, and sprinkle with sea salt to enhance the flavor.
10. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the tomatoes are slightly roasted.
11. Remove from the oven and let it cool for a few minutes before slicing and serving warm.