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Traditional Tomato Focaccia With Garlic Rosemary Oil

Traditional Tomato Focaccia With Garlic Rosemary Oil

Delicious focaccia dotted with cherry tomatoes and drizzled with garlic and rosemary oil makes a delicious main course served with a green salad.  Or cut into bit-size pieces and serve as an appetizer or snack.  If you can find them use different varieties and colors of small tomatoes. 

INGREDIENTS

6 1/4 Cups Bread Flour

2 1/2 Cups Room Temperature Water (70 to 74 Degrees)

3 Teaspoons Sugar (Divided)

1/2 Cup Warm Water (95 Degrees)

2 1/4 Teaspoons Active Dry Yeast

1 1/2 Teaspoons Kosher Salt

5 Ounces Olive Oil Plus More As Needed

4 Garlic Cloves (Thinly Sliced)

Leaves From 2 Fresh Rosemary Sprigs

12 Ounces Assorted Cherry And Grape Tomatoes (Halved)

In large-size bowl combine flour, room temperature water, and 1 1/2 teaspoons sugar.  Cover bowl with kitchen towel and let stand while preparing yeast mixture. 

In small-size bowl whisk together warm water, yeast, and remaining sugar.  Let stand 5 minutes until foamy. 

Remove towel from bowl and add yeast mixture and beat until liquid is absorbed.  Add kosher salt and beat until dough is elastic and sticky. 

Coat large-size bowl with 3 tablespoons olive oil.  Add dough to bowl and turn to coat with oil.  Loosely cover with plastic wrap and let stand, in warm area, 2 1/2 hours until doubled in size. 

Line rimmed baking sheet with parchment paper.  Brush parchment paper with 2 tablespoons olive oil. 

Fold dough over twice to deflate slightly.  Transfer to prepared baking sheet.  Using oiled hands gently stretch dough out to edges and corners of pan.  If dough springs back toward center, cover with plastic wrap and let stand 10 minutes and then stretch again.  Cover pan with oiled plastic wrap and place in refrigerator 2 hours to overnight. 

One hour before baking focaccia remove from fridge and let stand in warm place 1 hour. 

In small-size bowl combine 5 tablespoons olive oil, garlic, and rosemary.  Set aside. 

Preheat oven to 450 degrees. 

Remove plastic wrap from pan.  Using lightly oiled fingers press fingertips firmly into dough to make deep dimples over entire surface.  Arrange tomatoes on top, pressing them down slightly into dough.  Drizzle dough with garlic and rosemary oil. 

Place in oven 20 to 25 minutes until focaccia is a deep golden brown all over and tomatoes have collapsed slightly.  Halfway through baking lightly drizzle with additional olive oil. 

Remove from oven and transfer baking sheet to wire rack to let focaccia cool 10 minutes.  Cut into slices and serve warm or room temperature. 

Serves 6

Prep Time:    30 Minutes

Cook Time:   25 Minutes

Total Time:   55 Minutes

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Victoria Glavin Hart