Rosemary & Tomato Focaccia Bread
Wow! This bread is not only super simple to make, but addicting!
The whole family will love it!
1/4 cup + 2 tbsp of Batistini Farms' Olive Oil (Any will work!)
2 tsp of sugar
1 package (1/4 oz) active-dry yeast
3 1/2 cups of all-purpose flour
2 tsp of salt
2 tsp of rosemary (fresh or dried)
1/2 cup of cherry tomatoes
Add your warm water (~110 F) and sugar to a mixing bowl of a stand mixer. Stir to combine. Sprinkle the yeast on top of sugar mixture, and give a quick stir. Let this sit for 8-10 minutes, or until foamy.
On low speed, gradually add in the flour, salt, and Batistini Farms' Olive Oil into sugar mixture. Increase speed to medium low, and continue mixing for another 6 minutes.
Remove dough from mixing bowl, using your hands to form it into a ball, while you grease the mixing bowl (TIP: pour a little bit of olive oil on a paper bowl to grease). Place your dough ball into mixing bowl, cover with plastic wrap, place in warm location, and allow to sit for an hour.
Preheat oven to 400 F.
On a floured surface, roll the dough out until it is 1/4" to 1/2" thick (can either be in form of a circle or rectangle). Place the dough on a pan, cover with plastic wrap, and allow to rise for another 20 minutes.
Remove plastic wrap. Use your fingers to make deep dents all over the dough (TIP: press all the way down till you are touching the pan). Drizzle your remaining 2 tbsp of Batistini Farms EVOO on your focaccia dough. Sprinkle sea salt, rosemary, and sliced cherry tomatoes over the dough.
Bake for 15-20 minutes, or until it starts turning golden brown. Finish with a drizzle of your favorite Batistini Farms' Olive Oil!