Cherry Tomato Focaccia
User Reviews
4.3
Cherry Tomato Focaccia
Description
This focaccia dough is prepared by combining flour, dry yeast, salt, and fresh rosemary in a mixer, then adding warm water and olive oil to form a soft, sticky dough. After a resting rise until puffed, the dough is spread into a well-oiled pan and dimpled using oiled fingers to create characteristic indentations that hold pockets of olive oil. Halved cherry tomatoes are nestled into the dough, cut side up, allowing them to roast and concentrate their sweetness during baking.
The finished focaccia has a tender crumb with a crispy, olive oil-enriched crust. Rosemary imparts a piney, herbal aroma that complements the bright tomato topping. Coarse sea salt sprinkled atop adds bursts of seasoning.
This bread can be served as an appetizer, accompaniment to meals, or sliced for sandwiches. Smaller cherry tomatoes are preferred for even cooking, but larger ones may be halved to maintain balance with the dough.
Ingredients
- 4 cups all-purpose flour or bread flour
- 2 1/4 tsp dry active yeast instant or regular, 1/4 ounce packet
- 2 tsp salt kosher or sea salt, plus more for sprinkling
- 2-3 Tbsp rosemary leaves fresh, roughly chopped, plus extra for top of bread
- extra virgin olive oil
- 2 cups water warm, not hot
- 1 pint cherry tomatoes sliced in half
Instructions
- Put the flour, yeast, salt, and rosemary in the bowl of a stand mixer (you can also do this by hand) and mix to combine.
- With the mixer on low add the water and 2 tablespoons of the olive oil, mixing until a soft wet dough forms. It will be sticky.
- Cover and let rise for 40 minutes to an hour in a warm place. It should be puffed up slightly.
- Meanwhile preheat the oven to 425F
- Turn the dough out onto a well oiled half sheet pan. You can line it with parchment paper or a silicone mat if you like to prevent sticking. Note: if your dough seems excessively sticky you can fold in a tablespoon of flour to make it easier to handle. Use your fingers to press it out to a large rectangle. I like to fill the pan, but you can make it a little smaller too. You can flour your fingers if it helps to ease the dough into shape.
- Put some olive oil in a small bowl and dip your fingers into the oil, and then poke little indents all over the bread, leaving little pools of oil. Do this all over the surface. Don’t skimp; this will result in great flavor after the bread is baked.
- Arrange the tomatoes across the top, cut side up, pressing them into the dough slightly, then scatter more chopped rosemary leaves evenly across the surface. Sprinkle sea salt over all.
- Bake for 35-40 minutes or until golden and crusty.
- Remove the bread from the pan to cool on a rack. Feel free to enjoy while warm!
Notes
- Use smaller cherry tomatoes when possible, as they cook evenly and complement the focaccia size.
- If only larger cherry tomatoes are available, halve them before placing cut side up on the dough for best roasting results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 236mg | 10% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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