Focaccia with tomatoes, olives and rosemary

Ingredients

• water 200 ml
• dry yeast 2 tsp
• sugar 1 tsp. l.
• flour 350 g
• salt 1/2 tsp.
• olive oil 2 tbsp. l. + 1 tbsp. l.
• cherry tomatoes 10-12 pcs.
• olives with pits 10-12 pcs.
• rosemary 2 sprigs
• dry mix "Provencal" or "Italian" herbs 1 tsp.
• coarse sea salt - a pinch
• black pepper - pinch

Cooking

Step 1

Mix all ingredients for the dough. I do this in a mixer with a hook attachment. Knead it for 10-15 minutes until it becomes elastic and no longer lags behind the walls.

Step 2

Roll the dough into a ball and brush lightly with olive oil. Put in a deep cup, cover the cup with a towel and leave the dough to rise in a warm place for 45-60 minutes. (Dough should double in size).

Step 3

Dust the table with flour, flatten the ball of dough into a cake and roll it into a circle / oval 1 cm thick. I immediately rolled it out on a silicone mat. Leave the focaccia to proof for 20 minutes, covered with cling film.

Step 4

Cut cherry tomatoes into halves or quarters. Pull out the bones from the olives (you need to hit them with something heavy)

Step 5

Press the cherry tomatoes and olives into the surface of the focaccia and let it sit for 20 minutes. stand for the dough to rise slightly.

Step 6

Sprinkle the focaccia with coarse sea salt, pepper, a mixture of dried Italian herbs and fresh rosemary leaves.

Step 7

Brush the focaccia with a little olive oil.

Step 8

Bake in an oven preheated to 250 ˚С for 10 minutes, then reduce the temperature to 180 ˚С and bake for another 5-7 minutes until the focaccia is browned.