Focaccia with Tomatoes and Rosemary

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and add the warm water and olive oil. Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
2. First rise
   Place the dough in an oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
3. Prepare the baking sheet
   Oil a 15x10 inch baking sheet and dust with semolina flour. Punch down the dough and stretch it to fit the baking sheet. If the dough resists, let it rest for 10 minutes, then continue stretching.
4. Second rise and dimpling
   Cover the dough with a damp kitchen towel and let rise for another 45 minutes. Using your fingertips, dimple the entire surface of the dough, pressing down to the bottom of the pan without breaking through the dough.
5. Add toppings
   Drizzle the dough generously with olive oil, making sure it pools in the dimples. Arrange the halved cherry tomatoes across the surface, pressing them slightly into the dough. Scatter the garlic slices and rosemary leaves evenly over the top. Sprinkle with flaky sea salt.
6. Final rise
   Let the topped dough rest for an additional 15-20 minutes while you preheat the oven to 425°F (220°C).
7. Bake the focaccia
   Bake in the preheated oven for 20-25 minutes, until the focaccia is golden brown and the tomatoes are slightly caramelized. Rotate the pan halfway through baking for even browning.
8. Cool and serve
   Remove from the oven and drizzle with a little more olive oil while still hot. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, cut into squares or rectangles.