Lazy Rustic Focaccia with Cherry Tomatoes and Rosemary
Ingredients
- 350 ml warm water
- 10 grams dried yeast
- 1 teaspoon raw brown sugar
- 500 grams all-purpose flour
- 4 tablespoons avocado oil
- 1/2 teaspoon salt
- Toppings: cherry tomatoes and fresh rosemary
Preparation
In a small bowl, combine warm water, sugar, and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy.
Place flour in a large mixing bowl. Make a well in the center, then add in the yeast mixture, 3 tablespoons of avocado oil, and salt. Slowly combine, gradually bringing more of the flour into the center until dough forms.
Place the dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
Line a baking tray with parchment paper. Turn out the dough onto the prepared baking tray and press with your fingers to fit the baking tray. Loosely cover with plastic wrap and let the dough rest for another 45 minutes.
Preheat the oven to 250°C. Gently press cherry tomatoes into the surface of the dough. Drizzle with the remaining 1 tablespoon of avocado oil.
Bake for 10 minutes, then reduce the temperature to 200°C and bake for another 10 minutes or until golden brown on top.
Let the focaccia cool for 10 minutes before removing it from the tray. Serve warm or at room temperature, garnished with fresh rosemary. Enjoy!
