For Focaccia Dough

• In a mixer fitted with a dough hook place the flour, yeast and salt together
• Add the olive oil and water
• Mix using the dough hook on medium speed until the dough is elastic and soft. About 6-7 minutes
• Remove dough from mixer and place in an oiled bowl
• Cover bowl with plastic wrapping paper and a damp tea towel
• Heat a cup of water in the microwave until it starts boiling
• Open the microwave door, move the cup of water to the back and place the bowl with the dough in the middle
• Close the microwave door and let the dough proof for 20 minutes (dough should double its size). DO NOT TURN ON THE MICROWAVE - this is my quick magic method for bread proofing
• Preheat oven to 425 degrees Fahrenheit
• After 20 minutes remove the dough from the microwave and place it on a sheet pan lined with parchment paper
• With your hands shape the dough into a square
• Make indentations all over the rectangle using your thumb or the back of a spoon
• Generously brush olive oil all over the focaccia. Don't be stingy!
• Press the tomatoes inside the indentations of the dough
• Sprinkle the rosemary
• Add salt and pepper
• Bake for 15-20 minutes or until golden
• Remove from oven, cut into your desired shape and serve
• Enjoy!