500g freshly proved sourdough dough, Or, 500g freshly proved standard yeast dough (white dough is best using Matthews Canadian Great White Strong Bread flour).
Fresh Rosemary, with stems.
4 cloves garlic, peeled and cut into slivers.
24 small assorted coloured cherry tomatoes, cut in half if very big.
75g crumbled blue cheese
Focaccia with cherry tomatoes, garlic, rosemary and blue cheese
If making this recipe with sourdough, then start the process off the night before you want to bake the focaccia. See my recipe for Classic Sourdough Made Easy. If you are making this recipe with standard yeast dough, make sure it has had one prove after mixing and kneading and is well risen before proceeding with step 2 below.
Thank you to Karen for this delicious Focaccia recipe submission!
Karen is a Freelance Food & Travel Writer, Food Stylist, Photographer & Recipe Developer. If you would like to see more recipes, please visit her website: Lavender and Lovage