Fast Guide to Producing Tasty Cherry tomato and Rosemary Focccia
Hoping to dine Cherry tomato and Rosemary Focccia a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with useful procedures on preparing a Cherry tomato and Rosemary Focccia like a famous chef made.
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To cook an unforgettable Cherry tomato and Rosemary Focccia, here are the ingridients needed:
- Take 3 tbsp of warm water.
- Prepare 225 g of Strong flour.
- Prepare 4 tbsp of Olive oil.
- Prepare 1 clove of garlic, crushed mixed with extra 2 tbsp olive oil.
- Take 12 of cherry tomatoes.
- Take 3-4 sprigs of rosemary.
- Use of sea salt.
After preparing the ingridients, next you are ready to make your appetizing Cherry tomato and Rosemary Focccia by following the procedures below:
- Preheat the oven to 200 C, 180C (fan oven), 400 F, gas 6. Mash the yeast with the water and leave it for 10 minutes to start bubbling.
- In a large bowl, mix the flour with some salt. Make a hollow and stir in the yeast mixture, then the oil and mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic..
- With a knife, make an incision across the top of the dough to help it rise. Cover the bowl with a clean tea towel and leave in a warm, draught-free place for 1 hour until it has doubled in size..
- Turn out on to a lightly floured surface and knead very lightly. Roll out to form a nice 6mm thick layer..
- Place the dough on a lightly oiled baking sheet and brush with the garlic oil. Make indentations with your finger and put half a tomato in each. Sprinkle with the rosemary sprigs and sea salt. Bake for 25 to 30 minutes. Leave to cool slightly on a wire rack. Serve warm..
Recipe : Cherry tomato and Rosemary Focccia
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