Cherry Tomato Focaccia With Flaky Sea Salt

How to Make Cherry Tomato Focaccia With Flaky Sea Salt

Total time: 45 min · Yields 8 servings

1. 1

   Initial Mixing

   In a large bowl, combine the flour and salt. In a separate jar, whisk the warm water, yeast, and honey until dissolved. Pour the liquid into the flour along with 2 tablespoons of olive oil, stirring with a spatula until no dry streaks remain.

2. 2

   The Long Rise

   Cover the bowl tightly with plastic wrap or a damp towel. Let the dough rest in a warm, draft-free spot for 90 to 120 minutes, or until it has doubled in size and shows visible bubbles on the surface.

3. 3

   Pan Preparation and Shaping

   Pour 2 tablespoons of olive oil into a 9x13 inch metal baking pan. Gently transfer the dough into the pan without deflating it too much. Use your fingertips to stretch it toward the corners, let it rest for 20 minutes if it resists, then finish stretching.

4. 4

   Dimpling and Topping

   Preheat your oven to 220°C (425°F). Drizzle the remaining olive oil over the dough. Use your fingers to press deep dimples into the surface, reaching all the way to the bottom of the pan. Press the halved cherry tomatoes firmly into these dimples.

5. 5

   Final Proof and Garnish

   Sprinkle the rosemary leaves and flaky sea salt evenly over the top. Let the dough rise for a final 30 minutes in the pan while the oven finishes preheating.

6. 6

   Baking

   Place the pan on the middle rack. Bake for 20 to 25 minutes until the top is deeply golden brown and the tomatoes have blistered. Immediately remove from the pan and cool on a wire rack to prevent the bottom from steaming.