- \n
- Active dry yeast: <\/strong><\/strong>To lift this bread you will need a quarter ounce of active dry yeast, which is usually the amount found in an individual packet.<\/li>\n
- Water:\u00a0<\/strong>Make sure the water is warm, between 110\u00baF and 115\u00ba, so it will help the yeast activate, but not so hot that it risks killing any of it off.<\/li>\n
- Olive oil:\u00a0<\/strong>The olive oil<\/a> will come to play in different steps in the recipe, so keep it divided. And be generous with your measurements; this is focaccia bread after all.<\/li>\n
- Sugar: <\/strong><\/strong>Sugar helps the yeast along, and also helps to tease the flavor out of the other ingredients in this bread.<\/li>\n
- Garlic powder: <\/strong><\/strong>Just as you would expect to find in almost every great Italian dish, this recipe calls for some garlic.<\/li>\n
- Oregano, thyme and rosemary: <\/strong><\/strong>A classic blending of spices if ever there was one, the oregano, thyme and rosemary add depth and complexity to this bread.<\/li>\n
- Dried basil: <\/strong><\/strong>Don\u2019t worry, we didn\u2019t forget about the basil, you just want a slightly different amount of it than you do with those other herbs.<\/li>\n
- All-purpose flour: <\/strong><\/strong>All the herbs and cheese and tomatoes are all well and good, but they won\u2019t make a bread without the all-purpose flour. And yes, all-purpose is better than bread flour for this recipe.<\/li>\n
- Plum tomatoes: <\/strong><\/strong>Slice the plum tomatoes good and thin, so they will release maximum flavor into the bread.<\/li>\n
- Mozzarella cheese: <\/strong><\/strong>It\u2019s hard to imagine life without the delight that is mozzarella<\/a> cheese. Fortunately, we don\u2019t have to.<\/li>\n
- Parmesan cheese: <\/strong><\/strong>Use a freshly grated Parmesan cheese for the best taste in this recipe. And while Parmesan is delicious, don\u2019t overdo it or the flavor profile will be thrown.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Dissolve the yeast, form the dough<\/h3>\n
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In a large bowl, dissolve the yeast in warm water. Add 1 tablespoon of the oil and the salt, sugar, garlic powder, herbs and pepper to the bowl, followed by 1 1\/2 cups of flour. Beat until the mixture is smooth, then stir in enough remaining flour to form a soft dough\u2014the dough will be sticky.<\/p>\n
Step 2: Knead the dough, let it rise<\/h3>\n
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Turn the dough out onto a floured surface, then knead it until it grows smooth and elastic, which will take six to eight minutes. Next, place it in a greased bowl, turning the dough once to grease the top. Cover the bowl and let the bread rise in a warm place until it has doubled, which will take about an hour.<\/p>\n
Step 3: Form the dough, let it rest<\/h3>\n
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After the hour has passed, punch the dough down, cover it again and let it rest for 10 minutes. Then shape the dough into a 13-by-9-inch rectangle and place it on a greased baking sheet. Cover it and let rise until doubled, which will take about 30 minutes. Then, with your fingertips, make dimples over the top of the dough.<\/p>\n
Step 4: Top with tomatoes, then bake<\/h3>\n
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Brush the dough with the remaining oil, then arrange tomatoes over the top. Sprinkle over the cheeses, then bake the focaccia at 400\u00b0 for 20 to 25 minutes, or until it’s golden brown. Remove it to a wire rack to cool, then enjoy.<\/p>\n
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Tomato Focaccia Variations<\/h2>\n
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- Skip the cheese and tomatoes:<\/strong> This recipe for tomato focaccia bread can be used to make a more basic focaccia as well. Just follow the recipe exactly, but leave off the tomatoes and cheese before baking.<\/li>\n
- Spice it up:<\/strong> Adding about a teaspoon of red pepper flakes along with the other herbs brings a heat that many people will love.<\/li>\n
- Mix in some bacon: <\/strong>Very few dishes don’t benefit from bacon, and this is no exception. Adding chopped raw bacon to the topping mix will make this a focaccia bread that\u2019s hard to forget.<\/li>\n<\/ul>\n
How to Store Tomato Focaccia Bread<\/h2>\n
Wrap focaccia in airtight wrap or put it in an airtight container. Focaccia stored at room temperature can last two to three days, or in the fridge for two or three more.<\/p>\n
Can you freeze tomato focaccia?<\/h3>\n
Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400\u00b0 oven until heated through.<\/p>\n
Tomato Focaccia Tips<\/h2>\n
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