Fresh Herb Focaccia with Cherry Tomatoes & Parmesan Cheese

Dissolve the sugar and yeast into the warm water. Set aside

for 10-12 minutes. Combine the flour and salt into a large

mixing bowl. Add the water and yeast mixture with the extra

virgin olive oil. Once a dough has formed, turn the dough

onto a floured work surface and knead for approximately 5

minutes. Shape into a ball.

Lightly oil a mixing bowl and place the dough inside. Cover

with a damp cloth and set aside in a warm, draft free

location and let rise for 40 minutes (note- the dough should

double in size/ volume).

Remove the dough from the bowl and place the dough onto an

oiled baking tray. Pat the dough down and spread the dough

to the corners of the pan. Brush the dough with more olive

oil and place the halved cherry tomatoes on top of the dough.

Sprinkle the tomatoes with shaved cheese, sea salt, pepper

and more olive oil. Bake the dough in a pre-heated

400-degree wood-fired oven for 15-20 minutes or until the

golden brown. Remove from heat and allow to cool.