For Focaccia Dough

1. In a mixer fitted with a dough hook place the flour, yeast and salt together
2. Add the olive oil and water
3. Mix using the dough hook on medium speed until the dough is elastic and soft. About 6-7 minutes
4. Remove dough from mixer and place in an oiled bowl
5. Cover bowl with plastic wrapping paper and a damp tea towel
6. Heat a cup of water in the microwave until it starts boiling
7. Open the microwave door, move the cup of water to the back and place the bowl with the dough in the middle
8. 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
9. Preheat oven to 425 degrees Fahrenheit
10. After 20 minutes remove the dough from the microwave and place it on a sheet pan lined with parchment paper
11. With your hands shape the dough into a square
12. Make indentations all over the rectangle using your thumb or the back of a spoon
13. Generously brush olive oil all over the focaccia. Don't be stingy!
14. Press the tomatoes inside the indentations of the dough
15. Sprinkle the rosemary
16. Add salt and pepper
17. Bake for 15-20 minutes or until golden
18. Remove from oven, cut into your desired shape and serve
19. Enjoy!