TasteToronto | Rosemary Tomato Focaccia

Rosemary Tomato Focaccia

Moderate

Rosemary Tomato Focaccia

Rosemary Tomato Focaccia

Method

Rosemary Tomato Focaccia 18 Steps

  • Step 1

    In a bowl, add your flour, sea salt and yeast. Using a wooden spoon, stir as best as possible until there is no dry flour left. Cover with a dish cloth and let sit for 10 minutes. Note: if you are using active dry yeast as opposed to instant, you will have to let yeast sit with about half of the warm water and a teaspoon of sugar, let sit for about 5 minutes before mixing it into flour.

  • Step 2

    After 10 minutes, add about 20 grams (1 1/2 tablespoons) of olive oil to your shaggy dough and use a wooden spoon or hands to incorporate.

  • Step 3

    Cover the top of the bowl with plastic wrap and seal well. Let sit at room temperature for 1 hour.

  • Step 4

    After about 1 hour, use a greased bowl scraper to lift and fold the edge of the dough over itself. Turn at about a 45 degree angle and repeat folds until you have about 6 folds total. You can also use clean, greased hands to lift ends of dough and fold over itself. You are trying to develop gluten.

  • Step 5

    Cover with your plastic wrap again and let rest for 15 minutes at room temperature.

  • Step 6

    After 15 minutes, repeat the folding process. Cover with plastic wrap and let sit in fridge for 18 hours to 3 days.

  • Step 7

    When you are ready to bake focaccia, add about 30 grams (2 tablespoons) of olive oil into a 10 or 12 inch cast iron skillet and spread well over inner surface. Note: if you use a smaller skillet, focaccia will be thicker and may require more bake time.

  • Step 8

    Transfer dough into pan and spread gently with hands to cover inside of the skillet.

  • Step 9

    Lightly grease the surface of your dough, just so plastic wrap does not stick, cover with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours.

  • Step 10

    At this time prep your focaccia toppings: tomato, rosemary, oregano and Parmesan.

  • Step 11

    About 30 minutes before baking, preheat oven to 500°F (260°C).

  • Step 12

    If you have baking stone place in oven while it is preheating.

  • Step 13

    When the dough is ready, use fingertips to stretch dough to fill pan and lift up the edges to release any air bubbles from under the dough. You don't want large air bubbles under the dough.

  • Step 14

    Using clean fingers, create some dimples on the surface of the dough by sticking all 10 finger into the dough and pressing down into dough several times.

  • Step 15

    Add your sliced tomatoes, rosemary, oregano and Parmesan on top. Drizzle 20 grams (1 1/2 tablespoons) of olive oil over top of dough, then sprinkle with coarse sea salt.

  • Step 16

    Place skillet in a preheated oven on top of baking stone if using and bake until the top is golden and crisp when you lift with spatula. I bake mine for about 35 minutes but it may take anywhere from 25 to 35 minutes. I rotate my focaccia at around 15 minutes to make sure it is baking evenly in the oven.

  • Step 17

    When ready, remove from oven and let focaccia cool for 5 minutes in skillet, then remove and let rest on wire rack. You can brush with olive oil left in the skillet over the focaccia, and let cool for at least 10 minutes before slicing.

  • Step 18

    You can serve this warm or at room temperature.

Tags:

Toronto Recipes

Bread

Best Focaccia Recipes

Tomato Focaccia

Rosemary Focaccia

Rosemary Tomato Focaccia

Moderate

Rosemary Tomato Focaccia

Nadia Boachie
written by

Nadia Boachie

Rosemary Tomato Focaccia

Yields:

Serves 8

Prep Time:

0 hours 30 mins

Inactive Time:

20 hours 0 mins

Cook Time:

0 hours 40 mins

0.0

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Italian

Bread

Ingredients

Focaccia

  • 500 grams (3 1/4 cups) bread or all-purpose flour

  • 10 grams sea salt

  • 4 grams (1/2 packet or 1 rounded teaspoon) instant dry yeast

  • 400 grams (1 1/2 cups plus 3 tablespoons) room temperature water

  • 50 grams (3 3/4 tablespoons) extra-virgin olive oil, divided

  • Coarse or flaky sea salt

Topping

  • 2 1/2 tablespoons extra virgin olive oil

  • 3/4 teaspoon flaky sea salt

  • Handful of cherry tomatoes, halved

  • 5 sprigs of rosemary

  • 1/4 cup grated Parmesan (or more if desired)

  • 1/2 teaspoon dried oregano

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Method

Rosemary Tomato Focaccia 18 Steps

  • Step 1

    In a bowl, add your flour, sea salt and yeast. Using a wooden spoon, stir as best as possible until there is no dry flour left. Cover with a dish cloth and let sit for 10 minutes. Note: if you are using active dry yeast as opposed to instant, you will have to let yeast sit with about half of the warm water and a teaspoon of sugar, let sit for about 5 minutes before mixing it into flour.

  • Step 2

    After 10 minutes, add about 20 grams (1 1/2 tablespoons) of olive oil to your shaggy dough and use a wooden spoon or hands to incorporate.

  • Step 3

    Cover the top of the bowl with plastic wrap and seal well. Let sit at room temperature for 1 hour.

  • Step 4

    After about 1 hour, use a greased bowl scraper to lift and fold the edge of the dough over itself. Turn at about a 45 degree angle and repeat folds until you have about 6 folds total. You can also use clean, greased hands to lift ends of dough and fold over itself. You are trying to develop gluten.

  • Step 5

    Cover with your plastic wrap again and let rest for 15 minutes at room temperature.

  • Step 6

    After 15 minutes, repeat the folding process. Cover with plastic wrap and let sit in fridge for 18 hours to 3 days.

  • Step 7

    When you are ready to bake focaccia, add about 30 grams (2 tablespoons) of olive oil into a 10 or 12 inch cast iron skillet and spread well over inner surface. Note: if you use a smaller skillet, focaccia will be thicker and may require more bake time.

  • Step 8

    Transfer dough into pan and spread gently with hands to cover inside of the skillet.

  • Step 9

    Lightly grease the surface of your dough, just so plastic wrap does not stick, cover with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours.

  • Step 10

    At this time prep your focaccia toppings: tomato, rosemary, oregano and Parmesan.

  • Step 11

    About 30 minutes before baking, preheat oven to 500°F (260°C).

  • Step 12

    If you have baking stone place in oven while it is preheating.

  • Step 13

    When the dough is ready, use fingertips to stretch dough to fill pan and lift up the edges to release any air bubbles from under the dough. You don't want large air bubbles under the dough.

  • Step 14

    Using clean fingers, create some dimples on the surface of the dough by sticking all 10 finger into the dough and pressing down into dough several times.

  • Step 15

    Add your sliced tomatoes, rosemary, oregano and Parmesan on top. Drizzle 20 grams (1 1/2 tablespoons) of olive oil over top of dough, then sprinkle with coarse sea salt.

  • Step 16

    Place skillet in a preheated oven on top of baking stone if using and bake until the top is golden and crisp when you lift with spatula. I bake mine for about 35 minutes but it may take anywhere from 25 to 35 minutes. I rotate my focaccia at around 15 minutes to make sure it is baking evenly in the oven.

  • Step 17

    When ready, remove from oven and let focaccia cool for 5 minutes in skillet, then remove and let rest on wire rack. You can brush with olive oil left in the skillet over the focaccia, and let cool for at least 10 minutes before slicing.

  • Step 18

    You can serve this warm or at room temperature.

Tags:

Toronto Recipes

Bread

Best Focaccia Recipes

Tomato Focaccia

Rosemary Focaccia

Rosemary Tomato Focaccia