September 15, 2014

Tomato Focaccia


2 1/4 teaspoons active dry yeast
2 teaspoons salt
1 teaspoon honey
1 3/4 cup warm water
3 - 4 cups flour *
4 tablespoons olive oil (I use evoo)

Optional Toppings
Tomatoes (cherry tomatoes can be left whole or halved)


1. In a sperate bowl combine water, yeast and honey. Wait for a few mins to allow the yeast to foam up. This is called proofing the yeast. You can use sugar instead of honey.

2. Combine yeast mixture, 2 tablespoons olive oil, salt. Add flour in 1/2 cup incriments to make sure you don't add to much. You can use a food processor or mixer if you want. I prefer to use my hands. Mixture should be moist, not sticky or crumbling.

3. Form dough into a ball and left rise in a oiled bowl. Make sure all sides are coated with oil. Cover with a light towel such as a tea towel and place in a warm place. Allow dough to rise and double. This can take 1 - 2 hours.

4. Drizzle olive oil onto a baking sheet and rub all over including the sides. (If using parchment paper skip the extra oil.) Punch down your dough that has been rising in the bowl and place in the center of the baking sheet. Using your hands spread the dough out as far as it will go without tearing it. Cover with a tea towel again and allow it to sit while you prepare your other ingredients.

5. Preheat your oven to 450 °F. Be sure you have a rack in the middle before the oven heats up. Gather your ingredients. Clean, slide, sautee your ingredients to your liking. Once the focaccia has puffed up a little, make dimples in the bread with your fingertips. You don't need to press hard. Place your toppings, and drizzle with a little more oil before placing in the oven.

6. Turn the oven down to 375 °F and bake your focaccia for about 20- 25 mins. Be sure to check half way through. When your focaccia is golden brown remove immediately and allow to cool on a wire rack.


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