Rosemary Tomato Focaccia Bread
flaky or coarse sea salt
Step 1: Mix the bread dough and proof
In the Kenwood Cooking Chef XL bowl, mix the bread flour, instant yeast, salt and ½ portion of the rosemary leaves evenly using a spatula.
Add in the lukewarm water.
Set the Cooking Chef XL to 35oc, 8 minutes with the dough hook attachment.
Start the Cooking Chef XL with the stirring speed 1. Once the 1st minute have past, set it to speed 2 until the 8 minutes is up.
Once it is done kneading, coat the dough with 50g of olive oil.
Proof the dough in the Cooking Chef XL for 1 hour with the proofing function.
Step 2: Prepare the dough for 2nd round of proofing
Grease baking pan with butter, grease the sides of the pans as well.
After 1 hour, press out the air in the dough and coat it in additional olive oil.
Shape the coated dough into a rectangle and place it into the greased baking pan.
Let the dough proof for another 1 hour or until doubled in size.
Preheat the oven at 220°C.
Step 3: Bake the bread
After the 2nd proofing, rub your fingers lightly with some olive oil and press straight down into the dough creating deep dimples.
Top the dough with the remaining rosemary, cherry tomatoes, olive oil and flaky sea salt.
Transfer the baking pan to the oven and bake for 25 minutes until nice and golden.
After baking, remove the bread from the oven and onto a cooling rack.