Step-by-Step Guide to Prepare Speedy Cherry tomato and Rosemary Focccia

Hello everybody, it is Brad, welcome to my recipe site. Today, we're going to make a special dish, Steps to Make Any-night-of-the-week Cherry tomato and Rosemary Focccia. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cherry tomato and Rosemary Focccia, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cherry tomato and Rosemary Focccia delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cherry tomato and Rosemary Focccia is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Cherry tomato and Rosemary Focccia using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Cherry tomato and Rosemary Focccia:

2. 3 tbsp warm water
3. 225 g Strong flour
4. 4 tbsp Olive oil
5. 1 clove garlic, crushed mixed with extra 2 tbsp olive oil
6. 12 cherry tomatoes
7. 3-4 sprigs rosemary
8. sea salt

Instructions to make to make Cherry tomato and Rosemary Focccia

1. 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
2. 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.
3. 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.
4. Turn out on to a lightly floured surface and knead very lightly. Roll out to form a nice 6mm thick layer.
5. 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.

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