Tomato Focaccia

My absolute favourite thing to buy at the Farmers Market is heirloom tomatoes. There are so many different varieties: green zebra, brandywine, pineapple, tigerella… Last weekend they were finally at the market in abundance and I stocked up! (I had a lot of caprese salad this week). My haul included a bag of multi-coloured cherry tomatoes which I decided would be perfect for tomato focaccia. This bread was delicious and very nice to look at. A definite showpiece to serve to guests. We had it the first night for dinner and then had the remainder two nights later cut into wedges and served with balsamic vinegar and olive oil for dipping. It was a hit!

tomato_focaccia

Tomato Focaccia

Adapted from Eat Make Read
Yield: 1 loaf

1 1/4 teaspoons active dry yeast
1 teaspoon sugar
1/4 cup warm water

3 1/2 cup flour
4 teaspoons sugar
2 teaspoons salt
1 teaspoon chopped rosemary
1 tablespoon olive oil
1 cup warm water

1 cup cherry tomatoes, halved
1 to 2 teaspoons sea salt
1 teaspoon chopped rosemary
1 tablespoon olive oil (for drizzling)

2 tablespoons olive oil (for greasing bowl)
2 tablespoons olive oil (for greasing pan)

In a small bowl, proof the yeast by combining it with 1 teaspoon sugar and 1/4 cup warm water Let mixture sit until foamy, about 10 minutes.

Meanwhile, whisk together flour, the 4 teaspoons of sugar, salt and rosemary in a large bowl. Form a well in the center and pour in the yeast mixture, 1 tablespoon oil, and 1 cup warm water. Mix into a stiff mass.

Transfer dough to a floured work surface and knead until smooth and elastic, about 10 minutes. Form dough into a ball and transfer to a bowl greased with oil; cover with plastic wrap and let rise until dough has about doubled in size, about 1 1/2 hours.

Heat oven to 475F. Rub the bottom and sides of a round cake pan with oil. Transfer dough to the pan, flip to cover both sides in oil and flatten into the bottom of the pan with your fingertips. Cover the pan with a damp kitchen towel and set aside to let rise for 1 hour.

Gently press the tomatoes into dough and sprinkle with salt. Drizzle dough with olive oil. Bake until golden brown and cooked through, 30–35 minutes. Transfer to a rack to let cool slightly.

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