Individual-sized focaccia breads topped with slices of Roma tomatoes, fresh rosemary and kosher salt.

Tomato Rosemary Focaccia

1 (1/4-ounce) package yeast (2 1/2 teaspoons)
1 cup warm water (110°F to 115°F / 40°C to 45°C)
2 tablespoons olive oil
3 tablespoons butter, softened
1/2 cup milk
1 tablespoon fresh rosemary, minced
3 3/4 to 4 cups all-purpose flour
1 teaspoon salt
Semolina flour or cornmeal, as needed

4 whole Roma tomatoes, sliced 1/8-inch thick
1/4 cup olive oil
1/2 teaspoon kosher salt
1 tablesponn rosemary leaves, picked from stem

2 tablespoons olive oil

1. In small bowl dissolve yeast in warm water. Let sit until foamy, about 5 to 10 minutes.
2. Place yeast and water in mixer bowl add olive oil, butter, milk and minced rosemary. Slowly start adding flour while mixing on low speed. Continue adding flour until dough comes together. Dough will be somewhat soft, do not add more flour than necessary to handle.
3. Knead dough for 5 to 10 minutes until soft and smooth.
4. Place back into mixer bowl and cover with towel. Set in warm place to rise for about 1 to 2 hours, until doubled.
5. Punch down dough, then divide into 12 equal pieces. Shape into flat balls and re-cover with towel. Let sit 10 to 15 minutes.
6. Shape dough by stretching and flattening into a 5-inch disk. Place on cookie sheet lightly sprinkled with semolina flour. Cover with towel while you shape remaining loaves.
7. Using your finger tips, poke many small holes into each focaccia. Re-cover with towel and let rise for an hour until doubled in size.
8. Poke each loaf again with your fingertips, then arrange the roma tomato slices in a circle on top. Drizzle the loaves with 1/4 cup of olive oil, sprinkle with kosher salt and rosemary leaves.
9. Bake at 425°F (220°C) for 20 to 30 minutes until golden brown. Brush loaves with olive oil, remove from sheet, and cool on racks.

Makes 1 dozen individual focaccia.

Recipe and photograph provided courtesy of the California Tomato Commission.