Cherry Tomato Focaccia

• 1/4 cup shelled roasted pistachios
• 1/4 cup olive oil
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. finely chopped fresh rosemary
• 2 cups heirloom cherry tomatoes, halved
• 3 1/2 cups bread flour
• 1 Tbs. sugar
• 2 1/2 tsp. instant yeast
• 2 tsp. salt
• Olive oil, for greasing baking sheet

1. To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces.
2. Transfer to bowl, and stir in olive oil, garlic, and rosemary.
3. To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl.
4. Knead dough in bowl 5 minutes.
5. Cover bowl with towel, and let rise 1 hour, or until doubled in size.
6. Generously grease rimmed baking sheet with olive oil.
7. Stretch dough into 12- x 11-inch rectangle in sheet pan.
8. Let dough rise 1 hour.
9. Preheat oven to 450F.
10. Dimple dough with fingers.
11. Whisk 2 Tbs.
12. water into pistachio mixture, and brush onto dough.
13. Press tomato halves cut-side up into dough.
14. Bake 25 to 30 minutes, or until golden brown on top and bottom.

pistachios, olive oil, clove garlic, fresh rosemary, heirloom cherry tomatoes, bread flour, sugar, yeast, salt, olive oil

Taken from www.vegetariantimes.com/recipe/cherry-tomato-focaccia/ (may not work)