Weeknight Focaccia with Cherry Tomatoes and Rosemary

Place 380 g water, 10 g fresh yeast and 1 tsp sugar into the mixing bowl and 2 min./37°C/speed 2 warm.

Add 500 g strong white bread flour (Type 550), 12 g salt and 30 g olive oil and Dough/3 min. knead.

Transfer the dough to a large oiled bowl, cover, and let rise in a warm place for 60 minutes. Stretch and fold the dough once all around with wet hands after 20 and 40 minutes.

Grease a baking sheet (approx. 30 x 40 cm) with 30 g olive oil. Transfer the dough onto the baking sheet and gently stretch it into the corners with oiled hands. If the dough springs back, let it rest for 10 minutes and stretch again.

Cover the dough and let rise for 35 minutes until noticeably puffed and airy.

Preheat the oven to 230 °C. Press deep dimples into the dough with your fingertips almost down to the baking sheet and drizzle with 20 g olive oil.

Halve 250 g cherry tomatoes and press them cut-side up into the dimples. Scatter the picked leaves from 2 sprigs rosemary and 1 tsp coarse sea salt evenly over the focaccia.

Bake the focaccia in the preheated oven at 230 °C for 20–22 minutes until golden brown. Let cool to lukewarm before slicing.