Cherry tomato and rosemary focaccia bread
Many of us around the world are in lockdown right now, and some of us are no doubt struggling to stay sane. Ric and I have been coping with the isolation by spending more time together in the kitchen. We figure that we have to eat multiple times a day, so why not make that our main focus during the lockdown. Not only do we end up spending quality time together, we end up enjoying a wide range of delicious and nourishing meals every day.
And because we follow a MediterrAsian way of eating, most of these meals are from Mediterranean regions (such as Italy, Greece, and Spain) and Asian regions (such as Japan, Thailand and India). This means that even though we can’t physically travel ourselves, we get to travel the world with our tastebuds!
One of the tastiest things we’ve made recently is this Italian cherry tomato and rosemary focaccia bread, which contains half whole wheat flour for extra goodness. It’s got all the comforting qualities of fresh home-baked bread, with the added flavor and texture of sweet cherry tomatoes and aromatic rosemary.
2 teaspoons sugar
1 cup warm water
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons salt
4 tablespoons extra virgin olive oil (+ 1 tablespoon extra for brushing)
15 cherry tomatoes — halved
1 teaspoon dried rosemary
Variations: Top the plain dough with caramelized onions, anchovies, olives, and thyme to create a Provençal-style focaccia. Or top with finely grated Parmesan cheese then sprinkle with shredded basil leaves. Try other toppings like thinly sliced zucchini, mushrooms and red onions, or char-grilled peppers and eggplant.