Focaccia al Pomodoro

Ingredients

• Sea salt - To taste
• Fresh rosemary - 1 tablespoon, chopped
• Fresh basil - 1/4 cup, chopped
• Garlic - 4 cloves, minced
• Cherry tomatoes - 1 cup, halved
• Olive oil - 1/4 cup
• Salt - 2 teaspoons
• All - purpose flour - 4 cups
• Warm water - 1 1/2 cups
• Active dry yeast - 2 1/4 teaspoons

Instructions

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir the mixture until a dough forms, then transfer it to a floured surface and knead for about 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Punch down the dough and transfer it to a greased baking sheet. Press it down to form a rectangle or circle, about 1/2 inch thick.
7. Using your fingertips, make indentations all over the dough.
8. Evenly distribute the halved cherry tomatoes, minced garlic, chopped basil, and chopped rosemary on top of the dough.
9. Drizzle with olive oil and sprinkle with sea salt.
10. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the tomatoes are slightly roasted.
11. Remove from the oven and let it cool for a few minutes before slicing and serving.