Cherry Tomato Focaccia
Cherry Tomato Focaccia
Ingredients
- 2/3 cup (150 ml) olive oil
- 1 recipe Pizza Dough for 8
- 2 cups (280 g) yellow cherry tomatoes
- 2 cups (280 g) red cherry tomatoes
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 3 cloves garlic, finely chopped
- Fleur de sel
- Pepper
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- On a 17 x 12-inch (43 x 30-cm) baking sheet, pour ½ cup (125 ml) of the oil. Press the dough onto the whole surface of the sheet, turning it a few times to coat with oil. Make small cavities in the dough with your fingertips. Let rise for 30 minutes.
- Meanwhile, in a bowl, combine the tomatoes with the remaining oil.
- Spread the herbs and garlic on the risen dough. Cover with the tomatoes. Generously season with salt and pepper.
- Bake for 25 minutes or until the crust is golden brown. Let rest for 10 minutes to allow the dough to absorb the oil. Cut and serve.
Cherry Tomato Focaccia