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Name: Cherry Tomato Rosemary Focaccia
Yield: 1 square (about 3 oz)
Ingredients: 4 cups (500 g) bread flour; 2 1/4 tsp instant yeast (1 packet); 1 3/4 tsp fine sea salt; 1 2/3 cups (400 ml) lukewarm water; 2 tbsp extra virgin olive oil, for the dough; 3 tbsp extra virgin olive oil, for the pan; 2 tbsp extra virgin olive oil, for drizzling; 1 pint (280 g) cherry tomatoes, halved; 1/4 cup (60 g) basil pesto; 3 fresh rosemary sprigs, leaves of 2 chopped, 1 kept whole; 1/3 cup (30 g) Parmesan, finely grated; 1/2 tsp flaky sea salt

Soft, airy sheet-pan focaccia dimpled with olive oil and topped with roasted cherry tomatoes, little dabs of basil pesto, Parmesan and fresh rosemary.

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