Focaccia with Cherry Tomatoes and Basil

Servings: 6 to 8 » Preparation: 15 mins + 2 h for dough » Cooking: 15 mins » Level: Easy
Ingredients:
  • Pizze Dough:
  • 1 oz (30 g) fresh yeast or 2 (1/4-oz/7 g) packages active dry yeast
  • About 2/3 cup (150 ml) warm water
  • 3 cups (450 g) ll-purpose (plain) flour
  • 1/2 teaspoon salt
  • Topping:
  • 12 oz (350 g) cherry tomatoes, cut in half and seeded
  • 2-4 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Fresh mint, to garnish

Procedure:
  1. Pizza Dough: Place the fresh or active dry yeast in a small bowl and add half the warm water. Stir gently until the yeast has dissolve. Set aside for 15 minutes
  2. Place the flour and salt in a large bowl. Pour in the yeast mixture and the most of the remaining water and stir well
  3. Place the dough on a lightly floured work surface and knead gently and with the lightest posible touch until the dough is smooth and elastic, about 10 minutes
  4. Shape into a ball and place in a large oiled bowl. Set aside to rise until doubled in volume, about 90 minutes
  5. Preheat the oven to 400 F(200 C/gas 6)
  6. Oil a regular baking pan about 10 x 15 inches (25 x 38 cm) in size
  7. When the rising time has elapsed, use your fingertips to press the dough into the baking pan
  8. Place the tomatoes on top, cut side up, pressing them into the dough. Drizzle with half the oil. Season with salt and pepper
  9. Bake until golden brown, 15-20 minutes
  10. Drizzle with the remaining oil and garnish with the basil
  11. Cut into small pieces
  12. Serve hot or at room temperature