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Ingredients requirements for Cherry tomato and Rosemary Focccia:

1. Make ready 3 tbsp of warm water
2. Get 225 g of Strong flour
3. Take 4 tbsp - Olive oil
4. Require 1 clove garlic, crushed mixed with extra 2 tbsp olive oil
5. Prepare 12 for cherry tomatoes
6. Take 3-4 sprigs for rosemary
7. Provide for sea salt

Cherry tomato and Rosemary Focccia process:

1. Preheat the oven to 200 C, 180C (fan oven), 400 F, gas 6. Mash the yeast with the water and leave it for 10 minutes to start bubbling
2. In a large bowl, mix the flour with some salt. Make a hollow and stir in the yeast mixture, then the oil and mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
3. With a knife, make an incision across the top of the dough to help it rise. Cover the bowl with a clean tea towel and leave in a warm, draught-free place for 1 hour until it has doubled in size.
4. Turn out on to a lightly floured surface and knead very lightly. Roll out to form a nice 6mm thick layer.
5. Place the dough on a lightly oiled baking sheet and brush with the garlic oil. Make indentations with your finger and put half a tomato in each. Sprinkle with the rosemary sprigs and sea salt. Bake for 25 to 30 minutes. Leave to cool slightly on a wire rack. Serve warm.

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