This recipe introduced me to my new favorite flavor combination: tomatoes and pistachios.

The pairing is so good I've been adding pistachios to everything I make with tomatoes, from green salads to tuna salad.

Even the simple mixture of halved cherry tomatoes and minced garlic drizzled with olive oil, salt, black pepper and topped with chopped pistachios is delightful.

This recipe does require heating the oven -- something many of us dread this time of year -- but it's worth it. The bread is delicious on its own or as a base for sandwiches.

Cherry Tomato Focaccia

1/4 cup shelled roasted pistachios

1/4 cup olive oil, plus more for greasing

1 teaspoon minced garlic

Leaves from 1 sprig fresh rosemary, minced

3 cups all-purpose flour

1/2 cup white whole-wheat flour

1 tablespoon granulated sugar

2 1/2 teaspoons instant yeast

2 teaspoons salt

1 1/4 cups warm water

1 to 1 1/2 cups cherry tomatoes, halved

In a food processor, pulse the pistachios until mostly ground, but with some larger pieces. Transfer to a small bowl and stir in the oil, garlic and rosemary; set aside.

In a mixing bowl, stir together the flours, sugar, yeast, salt and the water. Knead dough in bowl for 5 minutes. Cover bowl with a towel and let rise 1 hour or until doubled in size.

Generously grease a rimmed baking sheet or jellyroll pan with oil. Stretch dough into a rectangle on the baking sheet. Let dough rise 1 hour.

Heat oven to 450 degrees. Using your fingers or the handle of a wooden spoon, dimple the dough all over. Whisk 2 tablespoons of water into the pistachio-oil mixture; brush mixture on dough.

Press tomato halves, cut side up, into dough. Bake 25 to 30 minutes, or until golden brown.

Makes 8 servings.

Recipe adapted from Vegetarian Times Special Farmers' Market Cookbook issue

Food on 07/09/2014