Cherry Tomato Focaccia with Rosemary & Parmesan

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5 from 1 review

Cherry Tomato Focaccia with Rosemary & Parmesan

Eileen Gray

Light and crusty focaccia with juicy cherry tomatoes, rosemary, sea salt & parmesan.

Prep Time3

Bake Time20

Total Time3 20

Servings:12 servings

Ingredients

Focaccia Dough

14 oz warm water (1 ¾ cups)
1 teaspoon dry yeast (not rapid rise)
20 oz all purpose flour (4 cups, see note)
1 ¼ oz Whole Wheat Flour (¼ cup)
2 oz olive oil (¼ cup)
1 ½ teaspoons table salt

Toppings

2 tablespoons olive oil
2 pints cherry tomatoes
1 scant tablespoon roughly chopped fresh rosemary (from about 1 large or 2 small sprigs)
1 teaspoon flaky sea salt
Parmesan cheese

Instructions

Combine 14 oz warm water and 1 teaspoon dry yeast add 2 cups of the all purpose flour and mix to combine. Cover the bowl with plastic wrap and rest the batter for 20 minutes.
Add 1 ¼ oz Whole Wheat Flour, 2 oz olive oil and 1 ½ teaspoons table salt. Switch to the dough hook and add the remaining all purpose flour. Knead on medium low speed for 20 minutes. The dough will be quite sticky but should also be very stretchy.
Scrape the dough into a lightly oiled bowl, turning once to coat the dough. Cover and set aside in a warm place to double in volume, about 1½ - 2 hours. Preheat the oven to 450 °F.
Lightly oil a 1/2 sheet pan with olive oil. Carefully place the risen dough onto the oiled pan and flip it over to coat the dough with a film of oil. Use your fingers to spread the dough to about a 1/2" thick square or rectangle. Allow the dough to rise for about 1 hour until a finger poked in the dough leaves a dimple.
Use your fingers to dimple the top of the dough all over. Press 2 pints cherry tomatoes into the dough, spacing them evenly over the focaccia. Brush with2 tablespoons olive oil, sprinkle with 1 teaspoon flaky sea salt and 1 scant tablespoon roughly chopped fresh rosemary.
Bake for about 20 minutes until puffed and golden brown. Transfer the focaccia to a cutting board, brush with remaining olive oil. Use a vegetable peeler to create shards of Parmesan over the top of the warm focaccia.
Serve warm or room temperature.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

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