Tomato Focaccia

Ingredients

• 0.5 cube Yeast
• 400 g flour (and extra for surface)
• Salt
• 7 tbsp olive oil
• 2 sprigs Rosemary
• 300 g cherry tomatoes (with stems)
• 1 tbsp sea salt

Instructions

1. 1.

   For the dough, dissolve yeast in 200 ml lukewarm water. Mix flour with ½ tsp salt in a bowl. Add yeast mixture and 5 tbsp olive oil; knead with hand mixer attachments into a smooth dough. Cover and let rise at warm spot for about 45 minutes until doubled.

2. 2.

   Meanwhile wash rosemary, shake dry, pluck needles. Gently rinse tomatoes and pat dry.

3. 3.

   Knead dough again on floured surface, folding in rosemary.

4. 4.

   Roll dough to ~1 cm thick flatbread. Place on parchment-lined tray, arrange tomatoes, sprinkle sea salt, drizzle remaining oil. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 25–30 minutes.