Focaccia Alla Calabrese

Ingredients

• Sea salt (to taste)
• Fresh rosemary (2 tablespoons, chopped)
• Kalamata olives (1/2 cup, pitted)
• Cherry tomatoes (1 cup, halved)
• Extra virgin olive oil (1/4 cup)
• Salt (2 teaspoons)
• All (purpose flour - 4 cups)
• Warm water (1 1/2 cups)
• Active dry yeast (2 1/4 teaspoons)

Instructions

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir the ingredients together until a dough forms. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Punch down the dough and transfer it to a greased baking sheet. Press the dough into a rectangle shape, about 1/2 inch thick.
7. Using your fingertips, make indentations all over the dough. Drizzle with olive oil and sprinkle with cherry tomatoes, olives, and chopped rosemary. Season with sea salt.
8. Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and crispy.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.