This no-knead cherry tomato focaccia with rosemary is excellent and features crunchy bread, luscious tomatoes, and a simple recipe.
– 4 cups all purpose flour, or bread flour – 2 1/4 tsp or a 1/4 ounce packet of instant or regular dry active yeast. I use instant yeast. – 2 tsp kosher or sea salt plus more for sprinkling – 2-3 Tbsp fresh rosemary leaves, rough chopped, plus extra for top of bread – extra virgin olive oil – 2 cups warm water (not hot!) – 1 pint cherry tomatoes, sliced in half.
Mix flour, yeast, salt, and rosemary in a stand mixer or by hand. Use the mixer on low to mix water and 2 tablespoons of olive oil into a soft dough. It'll stick.
Cover and let rise in a warm location for 40–60 minutes. It needs some puff. Meanwhile, preheat oven to 425F. Place the dough on a well-oiled half-sheet pan.
To avoid sticking, line it with parchment paper or silicone mat. Note: Add a tablespoon of flour if your dough is too sticky.
Press it into a broad rectangle using your fingertips. I prefer to fill the pan, but you can reduce it. If it helps shape the dough, dust your fingertips.
Dip your fingers in olive oil in a small bowl and poke little indents on the bread, leaving oil pools. Repeat on the surface.
Don't cut corners—the bread is delicious. Top with cut-side-up tomatoes, press them into the dough, and spread chopped rosemary evenly. Add sea salt generously.
Bake till golden and crusty, 35-40 minutes. Cool bread on a rack after removing from pan. Take pleasure while warm!
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