Tomato Focaccia

1. 1

   Stir together the yeast, sugar, and warm water in the bowl of an electric mixer fitted with the paddle attachment.

2. 2

   Let stand until foamy, about 5 minutes.

3. 3

   Stir in 4 1/2 teaspoons oil.

4. 4

   Add the flour and 4 1/2 teaspoons salt; mix on medium-low speed until combined.

5. 5

   Switch to the dough hook; knead on medium speed until smooth, 5 to 7 minutes.

6. 6

   Transfer the dough to a lightly oiled large bowl.

7. 7

   Loosely cover with plastic wrap; let the dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.

8. 8

   Preheat the oven to 400F.

9. 9

   Generously oil a 12 x 17-inch rimmed baking sheet.

10. 10

    Spread out the dough to fill the sheet, stretching it and working it into the corners.

11. 11

    Press in the tomatoes; sprinkle with the rosemary.

12. 12

    Loosely cover with oiled plastic wrap; let rest 30 minutes.

13. 13

    Drizzle the dough with the remaining teaspoon oil, and sprinkle with salt.

14. 14

    Bake 5 minutes.

15. 15

    Rotate the sheet; bake until golden, about 15 minutes more.

16. 16

    Let cool in the sheet; cut into 8 rectangles.

17. 17

    If not serving that day, wrap the pieces in plastic wrap and foil; freeze up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.