Tomato Focaccia

 Recipe adapted from Urban Farm & Kitchen, No Knead Tomato Focaccia 

Ingredients:

-4 Cups All-Purpose Flour

-2 Teaspoon Kosher Salt

-2 teaspoon Instant Yeast (1 package)

-2 Tablespoon Extra Virgin Olive Oil

-2 Cups Lukewarm Water

For Baking and Garnish:

-1/4 Cup Extra Virgin Olive Oil - For oiling the dough and oven

-1 Cup Cherry tomatoes - sliced in half

-2-4 Tablespoon Fresh Rosemary

-1/2 Cup Parmesan Cheese 

- Flaky Salt

Instructions:

1. Mix in a large bowl the flour, salt, yeast, olive oil, and room temperature water with wooden spoon. 

2. Knead the dough for 6-8 minutes and let it rise for 1 hour after drizzling olive oil on top. 

3. Deflate the dough and shape it into the dutch oven and let it rise for another hour or two as you get your coals ready. 

4. Dimple the dough when your coals are about ready and drizzle olive oil over the dimpled dough. Add in cherry tomato slices into the dimples and press on rosemary and sprinkle most of the cheese.  

5. Get ready about 30 coals with a little more coals on the top than the bottom of the oven.

5. Let the bread cook in the dutch oven for about 30-40 minutes, make sure to watch and take it out when the bread looks golden and the cheese is roasted well.

6. After removing the bread from the coals sprinkle on the rest of the cheese and the flaky salt. 

7. You can let it sit for 30 minutes for better cutting or enjoy right away.