Tomato Basil Focaccia Bread
User Reviews
5.0
12 reviews
Excellent
Tomato Basil Focaccia Bread
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This easy recipe features flavorful cherry tomatoes, fresh basil, and creamy goat cheese baked right into tender and chewy focaccia bread.
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Ingredients
- ¼ cup hot water
- 1 packet dry active yeast
- 2 teaspoon granulated sugar or honey
- 1 ½ cup cold water
- ¼ cup olive oil + extra for the bowl and pan
- 2 teaspoons sea salt
- 4 cups all-purpose flour
- 16 ounces Grape or Cherry Tomatoes
- 1 cup fresh basil leaves
- 2 ounces chevre goat cheese
- salt and pepper
Instructions
- Set out an electric stand mixer with a bread hook attachment. To the bowl, add the hot water and sugar. Swirl the bowl around to dissolve the sugar and lower the temperature of the water until it is just lukewarm. Now add one package of dry active yeast and swirl around. Allow the yeast to foam for at least 10 minutes.
- Stir in the cold water, olive oil, and sea salt. Turn the mixer on low and add in the flour. Allow the bread hook to “knead” the bread for at least 10 minutes.
- The dough should be very loose and sticky. Drizzle extra olive oil over the top of the bowl, cover tightly with plastic, and allow the dough to rise until double in size, 1 to 2 hours in a warm kitchen.
- Meanwhile set out a large baking sheet and line with parchment paper. Once the dough has doubled in size, flour a clean work surface. Dump the dough out on the surface and knead/fold into a rectangle. Use a rolling pin (or stretch the dough by hand) into a large 14 x 10” oval or rectangle.
- Move the dough to the prepared pan. Use your fingers to press deep dimples in the surface of the dough. Then poke basil leaves, goat cheese clumps, and cherry tomatoes down into the dimples.
- Gently brush the top of the dough with extra olive oil then cover with plastic wrap. Allow the dough to rise again for 1 hour. *Either leave the surface of the focaccia alone and the tomatoes will bake near the top of the loaf, or right before baking, press the tomatoes back down into the dough to create little caverns for each tomato. This is completely a personal preference. It will bake well either way!
- Preheat the oven to 400°F. Once the dough has risen a second time, uncover and sprinkle with salt and pepper. Bake for 25 to 30 minutes until the crust on top is golden and firm.
Notes
- The flavor and texture of focaccia is based on the heavy use of olive oil. Don’t be stingy with the oil. It makes a huge difference.
- Because of the moisture from the tomatoes, homemade tomato bread keeps well for only about 2 to 3 days. Let the loaf cool completely, then wrap in plastic wrap or transfer to an airtight container (like a plastic zipper bag). Store at room temperature.
- It also freezes well! Wrap the cooled loaf in plastic and then in a layer of aluminum foil. Store in the freezer for up to a month. Thaw in the refrigerator overnight or on the countertop for 2 to 3 hours.
Nutrition Information
Show Details
Serving
1pc
Calories
214kcal
(11%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
2mg
(1%)
Sodium
412mg
(17%)
Potassium
135mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
339IU
(7%)
Vitamin C
9mg
(10%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 214kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 412mg | 17% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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