How to make
In a small pot, put on very low heat 1 tbsp. olive oil (or more) and the basil sprig. For the recipe we will need about 4 tbsp. + what we will sprinkle the finished focaccia with. The rest of the olive oil can be kept and used for other purposes.
Without letting it boil, keep it on the heat for 15 minutes, then let it cool, but not completely and remove the basil sprigs.
Pour the flour into a bowl. If it is finer, you can also sift it, but do not throw away the flakes separated in the sieve. Pour them back into the flour.
Make a well in which you pour the slightly warmed water, the sugar and the crushed yeast. Stir gently and let it activate, by covering the bowl with a clean cloth.
Add 2-3 tbsp. of the aromatic olive oil, stir with a wooden spoon until all the ingredients are combined and then pour the salt.
Transfer to a floured surface with white flour and knead for 5 to 8 minutes or until the dough is smooth and not sticky. Try not to add too much flour when kneading, so that the dough does not become hard.
With your hands greased with the aromatic olive oil, spread it out on a baking tray lined with baking paper, by pressing and stretching with your fingers until you have a round, thin focaccia. Make indentations in places with your fingertips and place sliced or whole cherry tomatoes in some of them. Spread again with olive oil and leave it to rise in a warm place for about 1 hour.
Bake the focaccia in an oven preheated to 370°F (190°C) for about 20 minutes or until you see it start to brown slightly. Do not bake it too long so that it does not become hard.
When you remove it from the oven, drizzle more of the aromatic olive oil generously and wrap the whole grain focaccia in a towel until it cools.
Serve the thin Italian bread garnished with fresh basil leaves.
Enjoy your meal!
