A rustic Italian-style flatbread recipe using garden fresh tomatoes and fragrant rosemary. The tomatoes give it a fresh pop of flavor that’s savory, salty and sweet all at the same delicious time. While it’s golden and crispy on the outside it’s soft, tender and fluffy on the inside.
Focaccia bread has never let me down. It’s one of the most versatile recipes I know. I top it with whatever my little heart desires and it’s something different each time I make it. Sometimes thick, sometimes thin, always fail-proof.
You can serve it as an appetizer, with brunch, at a potluck or a picnic. With a cup of tea or a glass of wine. You can eat it with eggs for breakfast, a salad for lunch, and pasta for dinner. Or all on it’s own. Where it shines. Absolutely addicting, it’s the type of bread you will want to snack on all day long.
Tomato and Rosemary Focaccia
(adapted from Tyler Florence)
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
2 teaspoons Sea or coarse salt
1/4 cup olive oil, plus more for brushing over top
Cornmeal, for dusting
2-3 medium sized tomatoes, sliced, seeds removed
sea or kosher salt
1. In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
2. Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes. If making pizza proceed from here with the pizza instructions.
3. Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
4. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and spread tomato slices over top, sprinkle them with salt and sprinkle entire top with rosemary. Bake on the bottom rack for 15 to 20 minutes until bottom is golden brown.