Bursts of sweet cherry tomato with fragrant rosemary on a light and chewy crust – Cherry Tomato Focaccia with Rosemary & Parmesan is a great snack, or have it for lunch, or serve it with salad for a light dinner.
I love focaccia. But what’s not to love? Light and chewy crust judiciously topped with just a few tomatoes and herbs makes the perfect snack or lunch. The key to a good focaccia is, of course, a light and chewy crust. But it’s also important to control the urge to add more and more toppings. It’s not a pizza after all.
To achieve a light and chewy crust you’ve got to make a fairly wet dough and knead it for 20 minutes or so to develop the gluten. You can see from the photo below how wet and stretchy the dough is. Compared to my pizza dough recipe, this focaccia dough has more water and I also added just a little whole wheat flour for flavor.
We get lots of “Sungold” cherry tomatoes in our farm share. Sungolds are unbelievably sweet and juicy and taste so good in this Cherry Tomato Focaccia. Of course you can use any good cherry or grape tomato that’s available to you. Rosemary is traditional on a focaccia and it tastes great with tomatoes. I like the crunch of flaky sea salt as a finishing touch. I added a few Parmesan shards after baking because, well, because a little Parmesan is almost always a good thing.
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