23 Feb

Okay, this is kinda like focaccia except this comes out a little crisper.

Pretty good with Italian red.

1 cup lukewarm water
2 1/4 oz package yeast
2 1/2 cups all-purpose flour
4 tbsp extra virgin olive oil
1 tbsp sea salt or kosher
I pint cherry tomatoes

Pour water into small bowl and add yeast let stand 10 min.
Add 2 cups flour and mix until dough comes together
add flour 1/4 cup at a time until you have a slightly sticky dough
Transfer to work surface and knead 50 times which works out to 10 min ( yes I actually counted).
I have tried just using the kitchen-aid mixer  ,  But Like Julia Child says ,” you have to use you hands and put some feeling into it.”
It really does turn out better.

Coat bowl with oil add dough , turn to coat , cover and let rise in a warm spot until double – about 2 hours

Preheat oven to 400′

Brush cookie sheet with oil

Punch down dough and kind of shape it to the shape of pan
put dough in pan and use fingers to press / press dough to fill pan

Press finger tips in to dough creating indentations brush with more oil

Sprinkle tomatoes ans rosemary and alittle more salt evenly all over dough

Bake until golden about 30 min

Cool in pan on a rack for 10 min

Cut into squares

Eat and Enjoy!

As Always a little Italian red goes real well with this .
Also carmelized onions and black olive would also go well with this , That’s what I’m putting on the next time.



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