Prepare the Topping: In a food processor, pulse the pistachios until coarsely ground, leaving some larger pieces for texture.

Transfer to a small bowl and stir in the olive oil, minced garlic, and fresh rosemary.

Set aside. 2.

Mix the Dough: In a large bowl, whisk together the bread flour, sugar, instant yeast, and salt.

Pour in 1¼ cups of warm water and stir with a spatula until a shaggy dough forms. 3.

Knead and First Rise: Knead the dough directly in the bowl for 5 minutes until it becomes smoother and more elastic.

Cover the bowl with a clean towel and let it rise in a warm place for 1 hour, or until it has doubled in size. 4.

Shape the Focaccia: Generously grease a rimmed 9x13 inch baking sheet with olive oil. Gently stretch the risen dough to fit the pan. 5. Second Rise: Let the dough rise in the pan, uncovered, for another hour. 6.

Preheat and Dimple: Preheat your oven to 450°F / 230°C.

Once the dough has finished its second rise, use oiled fingertips to press dimples all over the surface, pressing all the way down to the pan. 7.

Add Toppings: Whisk 2 tablespoons (30 ml / 1 fl oz) of water into the pistachio-oil mixture to loosen it, then brush it evenly over the dough, letting it pool in the dimples. Gently press the cherry tomato halves, cut-side up, into the dough. 8.

Bake to Perfection: Bake for 25 to 30 minutes, until the top and bottom are a deep golden brown.

Let it cool slightly on a wire rack before slicing and serving.

Don't be shy with the olive oil on the baking sheet. This is key to achieving the signature crispy, golden-brown, almost-fried crust on the bottom of your focaccia.

When dimpling the dough, press your fingers firmly all the way down to the bottom of the pan. This creates deep pockets to hold the delicious topping and prevents the bread from puffing up too much.