Tomato Rosemary Focaccia
This tasty Italian flatbread is a snap to make. If you haven't made bread before, give this Tomato Rosemary Focaccia recipe a try!
Ingredients
- 2 tsp. active dry yeast
- 1 cup warm water (between 105-110ºF)
- 1 1/2 tsp. honey tips & tricks
- 2 1/2 cups bread flour
- 1 tbsp. ground rosemary
- 1 tsp. ground Himalayan sea salt
- 1/4 cup olive oil, divided, plus more for bowl & baking sheet tips & tricks
- 1 large tomato, washed and thinly sliced tips & tricks
- 1 pinch coarse Himalayan sea salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. fresh rosemary leaves tips & tricks
Directions
- In the bowl of a stand mixer, combine yeast, water and honey. Stir well and let it stand for 10 minutes.
- In a large bowl, whisk together flour, ground rosemary and salt; set aside.
- Add olive oil and flour mixture to yeast and using the dough hook attachment, process on speed 4 for 6 to 7 minutes or until it forms a ball, adding more flour if necessary.
- Remove dough and shape into a ball by pulling it under. Place dough in a lightly oiled bowl and swirl to coat. Cover with plastic wrap and then a dish towel before transfering to a draft-free area such as the oven (temperature off) for 1 ½ to 2 hours or until it doubles its size.
- Punch dough to deflate it and then oil the same plastic wrap used earlier; cover and let it sit for 15 minutes.
- Grease a 9x13-inch cookie sheet with oil; set aside.
- Place the dough on the prepared cookie sheet and roll into a rectangular shape – if the dough starts shrinking, stop and wait 5 minutes for the gluten to relax before continuing to shape it. Cover with a dish towel and let it proof until it doubles in size, about 30 minutes.
- Preheat oven to 425ºF.
- When time is up, with the fingertips, make dimples on top of the dough. Place sliced tomatoes on top of the focaccia; sprinkle with coarse sea salt, freshly ground black pepper, and rosemary.
- Drizzle the remaining olive oil over the bread before transferring to the preheated oven. Bake for 25 to 30 minutes or until the focaccia is golden brown
- Remove from the heat and let it rest for 10 minutes before serving (*see foonote).
Notes
Footnote: To freeze cooled focaccia squares, place them in a container separated with layers of wax paper. To use, reheat the squares on a baking sheet in a 400ºF oven until heated through.
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