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Tomato Focaccia
Crispy, chewy tomato garlic focaccia made easy. Fluffy inside, golden outside, topped with sweet tomatoes and mellow garlic for effortless flavor.
Servings: 1 focaccia
focaccia
Equipment
- 13”x9” sheet pan
Ingredients
- 4 cups strong white bread flour, (spooned and leveled)
- 2 teaspoon fine sea salt
- 2 teaspoon granulated sugar
- 2 teaspoon instant yeast
- 1¾ cups lukewarm water
- 2 tablespoon extra virgin olive oil, plus extra
Topping
- 12 cherry tomatoes, cut in half
- 3 cloves garlic, thickly sliced
- fresh rosemary sprigs
- flaky sea salt
- extra virgin olive oil
Instructions
Make Dough
- To a large mixing bowl and the flour, salt, sugar and yeast then mix together. Add the water and olive and mix until you have a shaggy dough. You can use your hands to do this or something like a danish whisk.
- Cover with cling wrap and rest at room temperature for 30 minutes.
Stretch and Fold
- After 30 minutes do your first set of stretch and folds. Using wet hands lift one side of the dough stretching it upwards (without tearing it) then fold it over itself.
- Rotate the bowl and repeat the stretching and folding 4 times. Repeat this process twice more every 30 minutes.
First Rise (Overnight)
- Then cover tightly with oiled cling wrap and place in the refrigerator overnight (or up to 2 days).
Second Rise
- Generously grease your 13”x9” with 3 tablespoons extra virgin olive oil. Gently tip the dough into the pan, it will be jiggly and bubbly so take care not to deflate it.
- With oiled hands gently stretch the dough towards the four corners of the pan. Don’t worry if it doesn’t completely fill the pan. If the dough resists, leave it to relax for 15 minutes then try again.
- Cover the pan and let the dough rise at room temperature for 2-4 hours, until it fills the pan and looks puffy with visible bubbles.
Create Dimples and Add Tomatoes
- Press oiled fingertips into the dough to create dimples all over the surface of the dough. Nestle the cherry tomatoes cut side up on the surface of the dough.
Add Garlic
- Poke the sliced garlic into the dough and add few rosemary sprigs. Drizzle generously with extra virgin olive oil and sprinkle with flaky sea salt.
Bake
- Preheat the oven to 450ºF.
- Place the pan in the oven, towards the bottom (so it doesn’t over-brown) and bake at 450 F. for 20 minutes or until the focaccia is risen, golden in color and looks crisp around the edges.
- Remove from the oven and immediately turn out on to a wire rack to cool for 15 minutes.
- Slice, serve and enjoy!
Nutrition Facts
Tomato Focaccia
Amount per Serving
Calories
2211
% Daily Value*
Fat
38
g
58
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
22
g
Sodium
4719
mg
205
%
Potassium
1211
mg
35
%
Carbohydrates
392
g
131
%
Fiber
20
g
83
%
Sugar
15
g
17
%
Protein
72
g
144
%
Vitamin A
1008
IU
20
%
Vitamin C
49
mg
59
%
Calcium
137
mg
14
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
