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Tomato Focaccia
Recipe Summary
Yield: Makes 8 pieces
Ingredients
Ingredient Checklist
2 tablespoons plus 1/2 teaspoon active dry yeast (from 2 envelopes)
4 1/2 teaspoons sugar
2 1/3 cups warm water (110 degrees)
5 1/2 teaspoons extra-virgin olive oil, plus more for bowl
6 1/4 cups plus 3 tablespoons all-purpose flour
Coarse salt
1 cup grape tomatoes, halved lengthwise
1 tablespoon fresh rosemary
Cook's Notes
If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, for about ten minutes.
Gallery
Tomato Focaccia
Recipe Summary
Yield: Makes 8 pieces
Gallery
Tomato Focaccia
Tomato Focaccia
Tomato Focaccia
Recipe Summary
Yield: Makes 8 pieces
Recipe Summary
Yield: Makes 8 pieces
Yield: Makes 8 pieces
Makes 8 pieces
Ingredients
Ingredients
- 2 tablespoons plus 1/2 teaspoon active dry yeast (from 2 envelopes)
- 4 1/2 teaspoons sugar
- 2 1/3 cups warm water (110 degrees)
- 5 1/2 teaspoons extra-virgin olive oil, plus more for bowl
- 6 1/4 cups plus 3 tablespoons all-purpose flour
- Coarse salt
- 1 cup grape tomatoes, halved lengthwise
- 1 tablespoon fresh rosemary
Directions
Stir together yeast, sugar, and the warm water in the bowl of an electric mixer fitted with the paddle attachment. Let stand until foamy, about 5 minutes.
Stir in 4 1/2 teaspoons oil. Add flour and 4 1/2 teaspoons salt; mix on medium-low speed until combined. Fit mixer with the dough hook; knead dough on medium speed until smooth, 5 to 7 minutes.
Transfer dough to a lightly oiled large bowl. Loosely cover with plastic wrap; let dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.
Preheat oven to 400 degrees. Generously oil a 12-by-17-inch rimmed baking sheet. Spread out dough to fill sheet, working it into corners. Press in tomatoes; sprinkle with rosemary. Loosely cover with oiled plastic wrap; let rest 30 minutes.
Drizzle dough with remaining teaspoon oil, and sprinkle with salt. Bake 5 minutes. Rotate sheet; bake until golden, about 15 minutes more.
Let cool in sheet; cut into 8 rectangles. If not serving that day, wrap pieces in plastic wrap and foil; freeze up to 1 month.
Cook's Notes
If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, for about ten minutes.
Cook’s Notes
If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, for about ten minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tomato Focaccia
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
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All Reviews for Tomato Focaccia
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
