Tepid Water	ml
Sugar	tsp
Active Dry Yeast	g
Olive Oil	ml
All-Purpose Flour	g
Kosher Salt	tbsp
Cherry Tomatoes	g
Sprigs of Fresh Rosemary
Sea Salt	tbsp

1. Whisk 240ml water, sugar and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
2. Add the remaining water, olive oil, salt, and 130g flour. Beat on low speed for 20 seconds, then add 440g more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 60g of flour. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes.
3. Lightly grease a large bowl with olive oil, place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with cling film and allow the dough to rise at room temperature for 2-3 hours or until double in size.
4. Generously grease a 30×45 cm baking pan (with at least 3 cm tall sides) with 2 tablespoons of olive oil.
5. When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough to fit the pan and cover it with a clean towel and let it rest for 5-10 minutes before continuing.
6. Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours. The longer it rests, the better the flavor.
7. Preheat oven to 230 °C. Wash the cherry tomatoes and the rosemary.
8. Using your fingers, dimple the dough all over the surface. Add the cherry tomatoes, rosemary. Add a little more olive oil if needed so the dough is completely covered.
9. Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top.
10. Cut and serve hot or let it come to room temperature before slicing and serving. Focaccia tastes wonderful warm or at room temperature.

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