1. Mix the ingredients of the focaccia dough, put it in the cook machine in the order of liquid first and then the top yeast of the flour type, and stir to the complete stage
2. Cover the stirred dough with plastic wrap and let it stand for half an hour
3. During the proofing time, now spread the baking pan with olive oil
4. Cut small tomatoes in half
5. Wash the rosemary, then mix with small tomatoes, add a little olive oil and mix well
6. Proofed dough
7. Take out a little bit of air, and then roll out into a rectangle according to the size of the baking tray
8. Use your hands to press out the small nests
9. Brush the surface with olive oil, and then press the tomato into the nest, and the rosemary is also placed in the nest
10. Preheat the oven at 200 degrees, and the finished dough after the second fermentation is shown in the figure
11. Put it in the oven, 200 degrees for 18 minutes
12. Demould when out of the oven
13. It tastes better when eaten hot
14. Finished product
15. Finished product
16. Finished product
17. Finished product
18. Finished product
19. Finished product
20. Finished product
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