Focaccia al Pomodoro Recipe - Cherry Tomato Bread

Ingredients

• 1 tsp Granulated Sugar
• 5g Bakers Yeast (or 15g Fresh Bakers Yeast)
• 1 ½ Cups Warm Water (not hot water)
• 3 Cups Wheat Flour
• 2 tsp Salt (Sea Salt)
• ¼ Cup Olive Oil + 3 tbsp Olive Oil
• 10 Cherry Tomatoes

Recipe

1. In a mug, put the sugar, the baker's yeast, and add the warm water, dissolve everything well and let it sit for 10min.

2. In a bowl, add the flour and make a hole in the middle, gradually add the previous preparation and knead the dough with your hands.

3. Add the olive oil and salt and continue to knead for 2min.

4. Cover the bowl with a cloth and let it rise for 1 hour at room temperature.

5. One hour later, take a tray and place a sheet of buttered parchment paper and add the dough, let it rise for another 30 minutes.

6. After rising again, cut tomatoes in half and distribute them in the dough adding coarse salt.

7. Bake for 20min at 200ºC | 392ºF

8. Cut the Focaccia into large pieces and make dipping sauces to accompany.