Our summer gardens are bursting with cherry tomatoes, and we’re always looking for a delicious new way to use them. This focaccia makes a great snack and we’ve had it for breakfast on more than one occasion. It’s bready, salty, crunchy and has a wonderful savory-sweet kick when you bite into the perfectly salty tomatoes on top. It’s worth the trouble of turning your oven on, even in the summer heat.
4 cups all-purpose flour or bread flour
1 ½ Tsp active dry yeast
2 T salt
2 T of extra virgin olive oil
2 cups warm water (under 100°F)
A generous amount of olive oil
A generous sprinkling of Maldon sea salt flakes
2-3 T fresh rosemary, divided
Local cherry tomatoes, halved lengthwise
If you’re using a cast iron skillet for this recipe, make sure it’s oiled up and ready to go. If you’re using a regular pan, make sure it has tall sides and that it’s well oiled. Set it aside, but close by for a quick transfer of dough.
In a large measuring cup, add your warm water and active dry yeast. Don’t stir it and let the yeast bloom while you get your other ingredients ready.
Chop half of your rosemary roughly and add it to a large mixing bowl.
Add your flour and salt into the bowl and stir lightly to combine.
Pour the yeast mixture and 2 tablespoons of olive oil into the bowl and mix until roughly combined. I like to start with a wooden spoon until the dough starts to get some resistance and most of the dry flour is absorbed. Switch to using your hands to mix the rest. This is more of a wet dough, but feel free to add more flour if the liquids aren’t incorporated.
Leave the dough in the bowl and cover it with a towel.
Set it somewhere warm to rise for 40 minutes.
Cut your cherry tomatoes lengthwise while you wait.
Preheat your oven to 425°F.
After the 40 minutes are up, turn out your dough into your cast iron or pan. Pour a generous helping of olive oil on top, about 2-3 tablespoons or more if needed.
Use your fingers to shape the dough to the cast iron or pan, and lightly poke the dough all over the top to create little pockets of oil.
Press your cherry tomatoes into the dough, skin side down. Make sure to really press them in there, otherwise they might get burnt later.
Sprinkle your rosemary and Maldon sea salt flakes all over the top.
Bake for 40-50 minutes, until the top is golden brown. Make sure to watch the middle, as it might take longer to cook than you think. Don’t be afraid to let it cook for an hour if it needs it.
Once it’s done baking, remove it from the oven and let it cool in the pan.
Cut it into slices and enjoy!