Focaccia with Rosemary and Cherry Tomatoes

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Focaccia with Rosemary and Cherry Tomatoes

This tasty bread is an Italian favorite and you can't go wrong serving this at your table.

Course: Appetizer, Lunch, Side Dish

Cuisine: Italian

Keyword: Diabetic-Friendly, Holiday, Kid-Friendly, Vegetarian

Servings: people

Calories: 357kcal

Author: Rowena Dumlao-Giardina

Ingredients

US Customary - Metric

Focaccia

1 baker's yeast cube fresh (0.8 ounce cube)
2 teaspoons sugar
1 1/2 cups water lukewarm
1 tablespoon salt
4 1/2 cups whole-wheat flour plus extra for sprinkling
4 tablespoons extra virgin olive oil plus more for drizzling

Toppings

1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 cup rosemary sprigs fresh (more if desired)
1 pint cherry tomatoes halved (2 cups)
1/2 tablespoon dried oregano

Instructions

Crumble the yeast in a small bowl then add the sugar and about 1/4 cup of lukewarm water from the 1-1/2 cups. Mix well with a teaspoon until the yeast melts.
Mix the salt with the remaining water.
Put the flour in a large bowl (or better in a mixer) then add the yeast mixture, extra virgin olive oil, and salted water.
Mix the ingredients very well until the dough becomes smooth, elastic, and a little bit sticky. If the dough is too sticky to work with, add more flour until you have a ball. Just remember that the less flour there is, the better it will be because the focaccia might come out dry.
Take away the dough from the bowl, sprinkle some flour at the bottom of the bowl then put back the dough in the bowl.
Cover with a clean cloth and let it rest in a warm, draft-free place for 2 hours or until the volume of the dough rises to twice its size.
After the dough rises, transfer it on a well-oiled baking pan then flatten it with your hands. The thickness should arrive at about 1 centimeter or thinner if you prefer. If you are making both focaccia, just cut it in two giving a little space in the middle.
Once flattened, make holes all over the dough by plunging all your fingers on it then prick it with a fork. Now you are ready to put the toppings.
Preheat the oven to 425 degrees F.
On one focaccia, scatter the rosemary leaves on top, sprinkle some salt, and drizzle with extra virgin olive oil.
For the second focaccia, lightly squeeze the tomatoes first to send away the seeds and excess liquid then put them on the focaccia with the flat part up. Push them lightly in the dough. Sprinkle the dried oregano and salt then drizzle with extra virgin olive oil.
Let it rise again in a warm, draft-free place for half an hour.
Bake in the oven for 20 - 30 minutes.
Drizzle with extra virgin olive oil before serving.

Nutrition

SmartPoints (Freestyle): 10