¼ cup EVOO, plus extra to coat the baking dish and to drizzle
1⅓ tbsp dried rosemary
1 tsp red pepper flakes
½ cup grape tomatoes, halved
1 tsp coarse kosher salt
Instructions
Grease a standard 9x9 baking dish with EVOO.
In a stand mixer set up with a dough hook on medium speed combine flour, yeast, sugar, salt, warm water, ¼ cup of the EVOO, 1 tbsp of the rosemary, and the red pepper flakes.
Once dough has come together, place into the greased baking dish, spreading the dough out to create an even layer. Cover with a towel and let rise for 30 minutes.
Preheat oven to 400 degrees F.
Uncover the dough, and poke holes (about an inch apart) in the risen dough with the back of a wooden spoon. Place the halved grape tomatoes flat side up over the dough and sprinkle with remaining rosemary and a pinch of coarse kosher salt. Drizzle a small amount of EVOO over the focaccia bread.
Bake for 35 minutes or until golden brown.
Serve with EVOO and balsamic vinegar. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/tomato-rosemary-focaccia-bread/