Cherry tomato and Rosemary Focccia is one of popular Food. Fruit produced by plant. Fruit is very special goo taste it have from the tree or plant are planted by human to get the fruit. Cherry tomato and Rosemary Focccia is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Cherry tomato and Rosemary Focccia has one special taste and smell. Cherry tomato and Rosemary Focccia also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Cherry tomato and Rosemary Focccia.

How To Cook Cherry tomato and Rosemary Focccia

We can cook Cherry tomato and Rosemary Focccia by using 7 ingredients and 5 steps. Here is how you cook Cherry tomato and Rosemary Focccia.

Ingredients of Cherry tomato and Rosemary Focccia

1. Prepare 3 tbsp of warm water.
2. You need to prepare 225 g of Strong flour.
3. Prepare 4 tbsp of Olive oil.
4. You need to prepare 1 clove of garlic, crushed mixed with extra 2 tbsp olive oil.
5. You need to prepare 12 of cherry tomatoes.
6. You need to prepare 3-4 sprigs of rosemary.
7. Prepare of sea salt.

Cherry tomato and Rosemary Focccia step by step

1. Preheat the oven to 200 C, 180C (fan oven), 400 F, gas 6. Mash the yeast with the water and leave it for 10 minutes to start bubbling.
2. In a large bowl, mix the flour with some salt. Make a hollow and stir in the yeast mixture, then the oil and mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic..
3. With a knife, make an incision across the top of the dough to help it rise. Cover the bowl with a clean tea towel and leave in a warm, draught-free place for 1 hour until it has doubled in size..
4. Turn out on to a lightly floured surface and knead very lightly. Roll out to form a nice 6mm thick layer..
5. Place the dough on a lightly oiled baking sheet and brush with the garlic oil. Make indentations with your finger and put half a tomato in each. Sprinkle with the rosemary sprigs and sea salt. Bake for 25 to 30 minutes. Leave to cool slightly on a wire rack. Serve warm..

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