Recently, to handle the excessive rosemary, I've been creatively using various ingredients.I often make oil-soaked cherry tomatoes.They can be used with pasta.Or as a topping for focaccia bread..

Focaccia is an Italian flatbread that is typically garnished with herbs or other ingredients.It's somewhat similar to pizza.So, I usually call it Chinese pizza due to its resemblance in texture to large pancakes..After baking the focaccia, every bite is filled with the rich taste of sour and sweet cherry tomatoes and spices, which my family loves.Oil-soaked Tomatoes:400g cherry tomatoesOlive oilEnough to cover the dried tomatoes

Fresh basil 2g

Thyme 2g

　　Rosemary 3gGarlic clove, 3 pieces

Table spoon of salt

A little sugar

Step 1: Prepare the ingredients.

Wash the cherry tomatoes, dry them, and cut them in half.

Dry at 150°C for 40 minutes.

Step 2: Make herb-infused olive oil: heat the olive oil, turn off the fire, add salt, sugar, and garlic clove, mix well until cooled, then pour into a sealed jar.

Step 3: Soak the dried tomatoes and various herbs in the herb-infused olive oil for two weeks.

Focaccia Bread:High-gluten flour

Whole wheat flour, 50g

Sugar, 10g

Yeast, 3g

　　Salt, 2gWater, 160g 250g

Olive oil (for the dough), 20g

Olive oil (for surface use) as needed

20g of oil-soaked tomatoes

A little salt

Black pepper, a little

Step 1: Mix high-gluten flour, whole wheat flour, sugar, yeast water, and salt to form the dough.

Rub until gluten develops.

Step 2: Add 20g of olive oil and continue kneading until evenly mixed.

Step 3: Let it rest for 15 minutes, then roll into a square shape and place in a mold.

　　Step 4: Allow to rise until doubled in size. Lightly spread olive oil on the surface with your fingers, create small indentations with your fingertips, and fill with oil-soaked tomatoes and seasonings.Step 5: Bake in a preheated oven at 185°C for about 20 minutes.

Mix high-gluten flour, whole wheat flour, sugar, yeast water, and salt together to form a dough.Rub untilthe gluten has developed into anelastic stage.

Add 20g of olive oil and continue kneading until well combined.

6:Let the dough rest for 15 minutes, then roll it out into a square shape and place it in a mold.

7:Allow the dough to rise until it doubles in size, then lightly brush with olive oil by hand. Use your fingers to make small indentations vertically, and fill with oil-cured cherry tomatoes and spices.

8:Bake in a preheated oven at 185 degrees Celsius for about 20 minutes.oven.