Tomato and Rosemary Focaccia

Prep the yeast by adding honey to water and adding yeast. Mix and let it sit 5 mins until you see it froth up (means the yeast is good to go!)

While the yeast froth's up....Weigh out your flour, add in your salt and mix

Start adding yeast water and mix with a fork little by little, add in the 1 tbsp of olive oil, keep mixing until combined. (Should be a little sticky, but not too much...you might not use all the water here)

Kneed it a little with your hand and once it's in a ball top it with a a little of olive oil and let it sick covered with a tea towel, or cling wrap for at least an hour but 2 is better.

(you want the dough to double)

Punch dough down and let it sit covered 15 mins while you preheat the oven at 425 F. line a sheet pan with parchment paper and oil generously.

Press dough out onto the pan and let it sit for 30 mins cover with a damp towel and let it rest 30-1 hour.

While you wait, cut your tomatoes into small portions ( I like to cube mine), cut up your rosemary.

Once your dough has rested start with your 3 middle fingers on your hand and tap the dents into the focaccia dough (this is my favorite and most satisfying part!)

Once you have tapped the dents in the dough throw on your tomatoes in whatever pattern you'd like, add your rosemary, and sprinkle a little salt on top.

Bake, setting the pan on the middle rack for 20-25 mins until it's golden brown. Then top with Parmesan while warm and enjoy.

*** you should let it rest at least 10-20 mins before eating it, but who am I to tell you how to live haha I take a corner right away. <3 ***

Also, I love to make sandwiches the next day with leftovers grab some prosciutto and fresh mozzarella and it's the yummiest thing you eat! MMMMM