I was jubilant when I spotted tiny yellow tomatoes at the market a few days ago. Given their size, I could either toss them into a salad or top them on a focaccia. No prizes for guessing what I opted for.
These tiny tomatoes pushed into the focaccia dough come alive with the sprinkling of rosemary. Doused with extra virgin olive oil, and torn into when still slightly warm, this bread brings so much joy.
I used my favourite focaccia recipe from Peter Reinhart (and yet again, it’s him. Maybe I should apply for the job of being his official evangelist, if there is such a thing). Here is where you can find the recipe.