Method: Wash and slice the grape tomatoes into half. Keep them aside. Peel the garlic and chop it finely. Take a small bowl and pour 2 tbsp. of warm water in it. Add sugar and the yeast in the water. let it sand for 10 minutes till it starts to froth.
Take a large vessel and add both the flours in it. Make a well in the center and add the frothy yeast mix in it. Use your hand and mix the flour gently, it will be quite sticky at this stage. Add extra flour and turn on to a flat surface and knead it for 5 minutes.
Take a large bowl and grease it with olive oil. Place the dough in the greased bowl and cover with a damp cloth. Keep it aside to rise for about 1 hour or more till it doubles in size.
Preheat the oven at 200°C and grease a flat baking tin. Flatten the risen dough over it by stretching it till the end of the baking tin. Poke small hole using your thumb at regular intervals.
Add the sliced grape tomatoes in each hole. Sprinkle the minced garlic, rosemary or any herb and rock salt evenly over the bread. Drizzle rest of the Olive oil over the loaf.
Bake the Focaccia for 25-30 minutes till it is golden at the top and sounds hollow when tapped.
Tear a peice of loaf and enjoy..Baked grape tomatoes and crunchy rock salt is the limelight of this bread. I am going to increase the quantity of grape tomatoes in my next bake
The olive oil infused grape tomato and garlic Focaccia with whole Lentil and mint soup is certainly a scrumptious dinner I had in recent times!
You may like some of these healthy bakes at Lite bite:
Eggless Cinnamon rolls with honey and walnuts
wholewheat english muffins for healthy breakfast
Eggless Barley Raisin & Honey scones recipe.