Morsels of Parmigiano Reggiano and rosemary focaccia with Cherry tomatoes

Put the two types of flour, yeast, grated Parmigiano Reggiano and fresh thyme in the bowl of a planetary mixer and start mixing at low speed with a K beater, adding water and olive oil in a trickle. When the mixture is nicely blended, use the dough hook and knead until smooth and elastic, and the dough sticks to the hook, then add the salt. Put in a bowl and allow to rise until doubled in volume, covered with plastic wrap.

Divide the dough into 12 pieces having the same weight and shape into balls. Place each piece in a mold greased with oil. Cut a cross on the surface and top with a cherry tomato. Cover with a damp cloth and allow to rise for 30 minutes.

Bake in a pre-heated oven at 355°F/180°C for 20 minutes.