Rosemary Christmas Focaccia

In a medium bowl, combine the warm water, sugar, yeast, extra virgin olive
oil, and 1 tablespoon of flour. Mix to combine. Cover the bowl and let it sit
for ten minutes to bloom.

After 10 minutes the yeast should be bubbly and active.

To the bubbly yeast mixture, add the flour and salt. Stir together to form a
shaggy dough. Grease the sides of the dough lightly with olive oil. Cover
the bowl and set it aside in a warm and non-drafty place to rise for one
hour until doubled in size. I like to place the bowl into the oven with just the light on.

Drizzle 4-5 tablespoons of rosemary-flavored olive oil into a 9×13-inch
baking tray. Once risen, turn the dough out onto the tray. Grease your
hands with more oil and shape it roughly into a rectangle. Cover and let the
dough rise for 30 minutes.

Then, drizzle the remaining olive oil on top of the dough and a little onto
your hands. Press your fingers into the dough to create dimples over the
surface.

Arrange the rosemary sprigs and cherry tomatoes in the shape of a
Christmas tree.

Bake in a preheated oven at 355F/180C for 30 to 40 minutes. Sprinkle with
sea salt.