Rosemary Tomato Foccacia from Martha Stewart Living : The New Classics
2 T plus 1/2 t active dry yeast
4 1/2 t sugar
2 1/3 cups warm water (105 to 110 F)
5 1/2 t extra virgin olive oil, plus more for bowl
6 1/4 cups plus 3 T all-purpose flour
coarse salt
1 cup grape tomatoes, halved lengthwise
1 T fresh rosemary
1. Stir together the yeast, sugar, and warm water in the bowl of an electric mixer fitted with the paddle attachment. Let stand until foamy, about 5 minutes
2. Stir in 4 1/2 teaspoons salt, mix on medium-low speed until combined. Switch to the dough hook; knead 5 -7 minutes
3. Transfer the dough to a lightly oiled large bowl, loosely cover with plastic wrap; let the dough rise in a warm spot for 20 minutes (should double in size)
4. Preheat the oven to 400 F. Oil a 12 x 17" inch rimmed baking sheet. Spread dough out to fill the sheet. Press in the tomatoes; sprinkle with rosemary. Loosely cover with plastic wrap; let rest 30 minutes.
5. Drizzle the dough with the remaining teaspoon of olive oil and sprinkle with salt. Bake 5 minutes, Rotate the sheet; bake until golden brown, about 15-20 minutes more.
Serves 8-10
