Heirloom Tomato and Rosemary Focaccia

It is the perfect time of the year to make this delicious focaccia, it has sweet plump heirloom tomatoes, fresh rosemary, olive oil, and parmesan then baked to perfection. The farmer’s market has all of these beautiful tomatoes, also if you are growing these tomatoes, now is the time to make this amazing bread. It is easy to make, only a few minutes rising time and in about 1 hour you have perfection. This is perfect to have for dinner as a main dish or a side, also perfect for parties, picnics, or just to have as a snack.

Ingredients:

• 2 cups warm water (110F)
• 2 tsp yeast (1 packet)
• 2 tsp table salt
• 4 cups bread flour
• olive oil
• fresh rosemary leaves (approximately 2 or 3 Tablespoons)
• 1 pint of tiny heirloom tomatoes (or any small tomato)
• grated Parmesan cheese for sprinkling
• Kosher or sea salt for sprinkling over the top

Directions:

1. Place the oven to 425 degrees
2. Put the yeast in a large mixing bowl and pour in the warm water.
3. Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
4. Add the remaining 2 cups of flour and mix well. (This dough will still be sticky)
5. Cover and let rise for 40 minutes in a warm place.
6. Press out the dough on a well oiled, or a silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take.
7. Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don’t skimp; this will result in great flavor after the bread is baked.
8. Arrange the tomatoes across the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly across the surface. Sprinkle sea salt over all, and finally top with a dusting of Parmesan cheese.
9. Bake for 18-20 minutes until lightly golden.
10. The rosemary will crisp up in the oven, so you may want to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavor. 

recipe and photo source from:http://theviewfromgreatisland.com/2013/08/summer-tomato-focaccia.html