I know that focaccia falls under savory, and not sweet but it is still bread!
Considering the fact that I am still nervous about diving into the deep end with bread, I decided to try out focaccia! I LOVE focaccia and being a native San Franciscan, I have always bought my focaccia from Liguria Bakery. They have the best focaccia so I had a lot to look up to.
I love cherry tomatoes so I decided to try out a cherry tomato & rosemary focaccia.
I mixed the flour with salt and olive oil then added the dry yeast. I was a little concerned about the amount of dry yeast it called for (3 whole packets) – it seemed like a lot – but I went for it and crossed my fingers.
Once that was mixed together, I slowly added water while kneading the dough with my hands. I continued to knead it with my hands for 5 minutes then wrapped the dough in plastic wrap. My mom gave me a bread container so I placed the dough in it to watch it rise.
I let it sit for an hour until it about doubled in size.
I greased a baking pan with olive oil and spread the dough into it, continuing to knead it as I did then let it sit for another 30 minutes.
While it sat, I prepared the toppings.
I preheated the oven to 425°F and after the 30 minutes were up, I added the cherry tomatoes to the top of the dough. I sprinkled the tomatoes with coarse salt and then with rosemary and popped it into the oven.
The focaccia baked for 20 minutes and when it came out it was beautifully golden brown!