Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cherry tomato and rosemary focccia. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Cherry tomato and Rosemary Focccia is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Cherry tomato and Rosemary Focccia is something which I’ve loved my whole life.
FORM the dough into a focaccia-shaped loaf on a baking tray. TOP the loaf evenly with the cherry tomatoes and sprinkle with the dried rosemary. Plus, it's great for using up leftover pizza dough in style.
To begin with this particular recipe, we have to first prepare a few components. You can have cherry tomato and rosemary focccia using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cherry tomato and Rosemary Focccia:
- Take 3 tbsp warm water
- Take 225 g Strong flour
- Get 4 tbsp Olive oil
- Take 1 clove garlic, crushed mixed with extra 2 tbsp olive oil
- Make ready 12 cherry tomatoes
- Prepare 3-4 sprigs rosemary
- Take sea salt
Remove tomatoes and immediately drop into ice water. Place tomatoes in a small bowl; drizzle with oil. Fresh Rosemary Leaves This beautiful Italian focaccia is packed with roasted garlic, cherry tomatoes and fragrant rosemary, and makes a deliciously aromatic loaf that's perfect for sharing with friends. Give this easy baking recipe a go - it's a classic you're sure to return to again and again.
Steps to make Cherry tomato and Rosemary Focccia:
- Preheat the oven to 200 C, 180C (fan oven), 400 F, gas 6. Mash the yeast with the water and leave it for 10 minutes to start bubbling
- In a large bowl, mix the flour with some salt. Make a hollow and stir in the yeast mixture, then the oil and mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
- With a knife, make an incision across the top of the dough to help it rise. Cover the bowl with a clean tea towel and leave in a warm, draught-free place for 1 hour until it has doubled in size.
- Turn out on to a lightly floured surface and knead very lightly. Roll out to form a nice 6mm thick layer.
- Place the dough on a lightly oiled baking sheet and brush with the garlic oil. Make indentations with your finger and put half a tomato in each. Sprinkle with the rosemary sprigs and sea salt. Bake for 25 to 30 minutes. Leave to cool slightly on a wire rack. Serve warm.
Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all. Press deep holes (all the way to the bottom) into the focaccia as per the pictures above, and push the cherry tomato halves (cut side up) into the focaccia. Coat with olive oil and sprinkle with rosemary and salt. Plus, it's great for using up leftover pizza dough in style.
So that is going to wrap this up with this exceptional food cherry tomato and rosemary focccia recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
