Super-Crunchy Rosemary & Cherry Tomato Focaccia

21 October 2023

Super-Crunchy Rosemary & Cherry Tomato Focaccia

Julia Canella | Recipes | 21 October 2023

With its crunchy outer and fluffy centre, this perfectly salted, dimpled focaccia is a dream for dipping, a great accompaniment to your antipasto, and a heavenly sandwich base.

Rosemary & Cherry Tomato Focaccia | Serves 4-6

Ingredients

400ml lukewarm water
2 teaspoons instant yeast
1 tablespoon sugar
500g 00 flour
2 teaspoons sea salt
1 tablespoon olive oil
3 rosemary sprigs, finely chopped
1-2 garlic cloves, chopped
Sea salt flakes

Place lukewarm water, yeast and sugar into a small bowl, and leave 6-8 minutes, until it froths.

Add your frothy yeast mixture to a large bowl with flour, salt and olive oil. Use a spatula or your hands to form a sticky dough, then, knead for 5-10 minutes, adding some oil if needed, until it's smooth and elastic.

Shape into a ball, and transfer dough to a large, well-oiled bowl.

Cover, and set aside to prove in a warm place for 1 hour, or until it's doubled in size.

Grease a baking tray with olive oil.

Place dough onto tray, and lightly coat with olive oil.

Allow to prove for another hour or so.

Preheat a fan-forced oven, 200°C.

Use your knuckles to spread dough outwards and create dimples throughout.

Wedge garlic pieces into the dough's surface, place tomatoes evenly throughout, then sprinkle with rosemary and salt flakes, adding a light, final brush of olive oil across your toppings.