Wednesday, October 19, 2011

Tomato Focaccia - Erin

This is my adaptation of the basic Focaccia recipe that’s in the family cookbook. I’ve made it this way for a long time, and it’s always a hit, especially with boys. Our dad didn’t believe that I’d made it the first time he had it, and my ex boyfriend requested that I make sure this bread was available to him at all times. It also makes really good sandwiches, but more on that later…

what you will need

2 cups lukewarm water 
1 pkg. dry yeast (2 ½ teaspoons, if bulk) 
1 Tbsp. sugar 
2 tsp. salt 
4 cups bread flour (but all-purpose will do) 
2 Handfuls of cherry (or other small) tomatoes, halved 
1 clove garlic, sliced very thinly 
Herbs – whatever you like, Italian Mix, Rosemary, etc. 
Kosher or Sea Salt for sprinkling

In a large bowl, combine the water, yeast, sugar and salt. Stir until dissolved. Stir in bread flour. Spray the dough and the sides of the bowl with cooking spray (Pam), cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm place until double in bulk (about 45 minutes).

Heat the oven to 375. Line a baking tray with parchment paper, and dump the dough out onto the tray. Pat the dough out to a rectangularish shape – not too thin – and brush with olive oil. Using your fingers, poke little craters all over the dough, pushing the tomato halves and garlic slices into some of the craters, depending on how many you want to use. Sometimes I brush the olive oil around again, just to make sure the tops of the tomatoes are covered too. Then sprinkle with a couple of pinches of kosher salt, freshly ground pepper and whatever herbs you choose. 

Bake at 375 until golden brown (about 30 min), and enjoy!


  1. This recipe turned out great, but required two revisions-

    After adding the 4 cups of flour I found that the "dough" was more like a batter and not knowing if it was supposed to be that moist I added a 1/2-3/4 cup of flour to dry it out a little. This somewhat worked but I did not want to add any more flour, as to stray away from the original recipe risking the outcome.
    The second revision involved rising. After rising for 45 minutes and spreading the dough was still a bit flat so I covered it and let it rise again for another 30-40 minutes.