Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, cherry tomato and rosemary focccia. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Cherry tomato and Rosemary Focccia is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Cherry tomato and Rosemary Focccia is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook cherry tomato and rosemary focccia using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cherry tomato and Rosemary Focccia:
- Get 3 tbsp warm water
- Prepare 225 g Strong flour
- Get 4 tbsp Olive oil
- Make ready 1 clove garlic, crushed mixed with extra 2 tbsp olive oil
- Take 12 cherry tomatoes
- Make ready 3-4 sprigs rosemary
- Prepare sea salt
Pick the leaves off the rosemary and thyme and chop finely. Stir into the olive oil and brush the dough. FORM the dough into a focaccia-shaped loaf on a baking tray. TOP the loaf evenly with the cherry tomatoes and sprinkle with the dried rosemary.
Instructions to make Cherry tomato and Rosemary Focccia:
- Preheat the oven to 200 C, 180C (fan oven), 400 F, gas 6. Mash the yeast with the water and leave it for 10 minutes to start bubbling
- In a large bowl, mix the flour with some salt. Make a hollow and stir in the yeast mixture, then the oil and mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
- With a knife, make an incision across the top of the dough to help it rise. Cover the bowl with a clean tea towel and leave in a warm, draught-free place for 1 hour until it has doubled in size.
- Turn out on to a lightly floured surface and knead very lightly. Roll out to form a nice 6mm thick layer.
- Place the dough on a lightly oiled baking sheet and brush with the garlic oil. Make indentations with your finger and put half a tomato in each. Sprinkle with the rosemary sprigs and sea salt. Bake for 25 to 30 minutes. Leave to cool slightly on a wire rack. Serve warm.
FORM the dough into a focaccia-shaped loaf on a baking tray. TOP the loaf evenly with the cherry tomatoes and sprinkle with the dried rosemary. Make sure the holes reach to the base of the tin. Fill the holes with the tomato, mozzarella and rosemary sprigs, sprinkle the dough with the sea salt and drizzle with the oil. With a pastry brush or with your fingers, spread the olive oil evenly over the base.
So that’s going to wrap this up with this special food cherry tomato and rosemary focccia recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
