Tomato Focaccia

Preparation Time: 105 minutes
Cooking Time: 15 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

We topped the focaccia with cherry tomatoes, seasoned it with a handful of fresh herbs, and drizzled it with healthy olive oil. Delicious, right?

Prepare a large bowl and add the flour. Salt the edges and sprinkle with sugar, then make a well in the center and add the yeast. While mixing, gradually pour in the oil and enough lukewarm water to form a soft dough.
Turn the dough onto a lightly floured work surface and knead for about 5 minutes or until it becomes smooth and elastic. Well-kneaded dough should not stick to your hands or the surface. Return the dough to the bowl, lightly cover it with oiled plastic wrap, and let it rise in a warm place for about an hour. While the dough is rising, wash and dry the basil and rosemary. Wash the tomatoes and remove their stems, peel the garlic, and finely chop it.
Once the dough has risen, turn it onto a floured work surface, knead it well, and divide it into two parts. Press each part with your palm to form an oval loaf slightly larger than your hand. Transfer the loaves to two greased baking sheets, then use the handle of a wooden spoon to make indentations on the surface of the dough. Press the tomatoes into the indentations. Sprinkle both loaves with salt, garlic, basil leaves, rosemary, oregano, and let them rise uncovered for about 20 minutes.
Preheat the oven to 200°C (392°F). Drizzle both loaves with half of the olive oil and bake them in the preheated oven for 15 minutes. If necessary, switch the positions of the loaves on the rack during baking so they brown evenly.
Drizzle the baked focaccia with the remaining olive oil. Serve it warm or cold.