Ingredients
1 cup lukewarm water
1 tablespoon of sugar
2 teaspoons active dry yeast
2 tablespoons olive oil (it wont explode if u use vegetable oil but it wont be as flavorful)
2 ½ – 3 cups standard four (for this recipe I eyeball it but its usually around 350gr)
1 teaspoon of salt
Fresh rosemary
Cherry tomatoes
Flaky salt
In a mug combine the water, sugar, yeast and oil. Let it sit for about 10 minutes until it looks foamy, if nothing changes your yeast is probably dead and will need to restart.
Pour the mixture into a large bowl and gradually mic in the flour until you get a soft dough. Your dough should be sticky this means it has a good amount of hydration(if its too sticky you can either add more flour or knead it for longer until it becomes less sticky)
Knead for a few minutes until the surface is smoothish, place a wet and warm tea towel on top of the bowl and let the dough rise in a warm place until it doubles in size, this usually will take between 1 to 2 hours, humidity, temperature and the overall composition of your dough will determine how long it takes.
Take a tray and generously cover the bottom with oil, focaccia loves oil and it will make the bottom layer crispy so don’t be shy. Transfer the dough to your tray and gently stretch it with your fingers
Dimple the surface with your fingertips. Drizzle more olive oil on top. Add rosemary, cherry tomatoes, and flaky salt to top.
Let it rest again for 20–30 minutes while you preheat the oven to 200°C.
Bake for 20–25 minutes, or until golden on top and crisp around the edges.
Let it cool slightly before slicing.
