Name: Classic Focaccia with Tomato & Rosemary
Prep time: 110 min
Cook time: 25 min
Total time: 135 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 350 ml warm water (30–35 °C); 7 g active dry yeast; 5 g sugar; 500 g bread flour; 10 g fine salt; 60 ml extra-virgin olive oil, plus more for the pan; 200 g cherry tomatoes, halved; 2 tbsp fresh rosemary, chopped; Flaky salt, to finish; Optional roasted garlic: 1 head garlic, top trimmed + 1 tbsp olive oil, roasted 200 °C for 35–45 min, cloves squeezed out.

Instructions

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1Bloom yeast: mix water + yeast + sugar; 5–10 min until foamy.

2Add flour, salt and 30 ml oil; knead 5–7 min until smooth (the dough is soft).

3First rise: bowl lightly oiled, cover 60–75 min until doubled. (Flavor boost: cold-rise 12–24 h no frigorífico; depois deixa voltar a temperatura ambiente 45–60 min).

4Oil a sheet pan (23×33 cm / 9×13"). Stretch dough to fit; rest 15 min, then dimple generously with oiled fingers.

5Dot with roasted garlic (optional), press in tomatoes (cut side up), sprinkle rosemary; drizzle remaining oil. Second rise: 20–30 min.

6Bake 220–230 °C / 425–445 °F for 20–25 min until deep golden. Cool 10 min in the pan, move to rack, rest 20 min; finish with flaky salt.