Simple Way to Make Favorite Cherry tomato and Rosemary Focccia

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Before you jump to Cherry tomato and Rosemary Focccia recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

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Eggs, you might be astonished to find out, are terrific at combating depression. Just make sure that you don't toss out the yolk. Every time you want to cheer yourself up, the yolk is the most essential part of the egg. Eggs, the egg yolk especially, are rich in B vitamins. These B vitamins are fantastic for helping to boost your mood. This is because they improve the function of your brain's neural transmitters (the parts of the brain that tell you how to feel). Consume an egg and feel better!

As you can see, you don't need to eat all that junk food when you want to feel better! Try some of these instead!

We hope you got insight from reading it, now let's go back to cherry tomato and rosemary focccia recipe. To make cherry tomato and rosemary focccia you only need 7 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Cherry tomato and Rosemary Focccia:

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

Steps to make Cherry tomato and Rosemary Focccia:

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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