Breads & Bakingbluejeanchef5.0
Roasted Cherry Tomato Focaccia Bread
Roasted Cherry Tomato Focaccia is as pretty as it is delicious. Serve it alone, with an olive oil dip or as the bread in a sandwich.
👥 8 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 30 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- wooden spoon
- baking sheet
- oven
- pan
📝 Preparation Steps
1
Start by making the focaccia dough. To make sure your yeast is active, combine 1 cup of the lukewarm water, yeast and sugar in a large bowl or in the bowl of a stand mixer. Let it proof for 10 to ⏱️ 15 minutes. It should froth a little. If it doesn’t froth, your yeast is not active and you should start again with new yeast.
warm water (90°F, divided)2 cupssugar2 tablespoons
2
Add the remaining water, olive oil, salt and 5 cups of flour to the yeast mixture. Mix with a wooden spoon or the hook attachment of the mixer until the dough comes together to form a sticky ball. Add additional flour to get the right consistency. If you are using a stand mixer, the dough should pull away from the bowl, leaving it mostly clean. If you are kneading by hand, you should be able to handle it, but it will be soft and a little sticky. If you are using all-purpose flour, you will need to add more than if you are using bread flour, but you shouldn’t need more than 5½ cups total. Knead the dough for ⏱️ 10 minutes until it is elastic and smooth.
warm water (90°F, divided)2 cupsolive oil2 tablespoonssalt2 teaspoonssalt and freshly ground black pepper
3
Place the ball of dough in an oiled bowl, turning the dough over to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for ⏱️ 1 hour until it doubles in size.
4
While the dough is rising, roast the cherry tomatoes. Pre-heat the oven to 400°F. Cut the cherry tomatoes in half and toss them with the shallots, garlic, olive oil, balsamic vinegar, oregano, salt and freshly ground black pepper in a large bowl. Stir in the fresh basil leaves, tearing any large leaves in half. Place the tomatoes onto a baking sheet in one layer and transfer the sheet to the oven. Roast for 10 t0 ⏱️ 15 minutes, until the tomatoes just start to soften and collapse.
olive oil2 tablespoonsbalsamic vinegar1 tablespoonsalt2 teaspoonssalt and freshly ground black pepperfresh basil leaves6
5
Coat a 9-inch x 13-inch pan with olive oil. Once the dough has doubled in bulk, transfer it to the pan. Press and spread the dough out into the pan and flip it over to coat both sides with the olive oil. Using your fingertips, press the dough to form dimples. Cover the dough with a clean kitchen towel and let it rise for ⏱️ 30 minutes.
olive oil2 tablespoons
6
Spread the roasted tomatoes out over top the dough pressing them gently into the dough, making more dimples in the dough with your fingers. Sprinkle coarse salt on top, cover with the towel again and let the dough rise for another 30 to ⏱️ 40 minutes. The dough should rise to fill three quarters of the pan.
salt2 teaspoonssalt and freshly ground black pepper
7
Pre-heat the oven to 425°F.
8
Transfer the pan to the oven and bake the focaccia for 25 to ⏱️ 30 minutes, until the bread is golden brown on both sides. Transfer the pan to a baking rack to cool for ⏱️ 10 minutes. Then remove the focaccia from pan.
9
Cut the focaccia into squares, rectangles or strips. Serve with an olive oil to dip into or use the focaccia to make sandwiches.
olive oil2 tablespoons
Nutrition Facts
calories
417 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
596 mg
protein Content
11 g
carbohydrate Content
74 g
saturated Fat Content
1 g
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