Tomato Focaccia
Tomato Focaccia is a classic Italian bread that is known for its light, airy texture and flavorful toppings. This focaccia is made by combining flour, water, yeast, and olive oil to create a soft dough, which is then allowed to rise until it is fluffy. The dough is spread out on a baking sheet and topped with fresh, juicy tomatoes, often along with herbs like rosemary or basil, and a generous drizzle of olive oil. The bread is then baked until golden brown and slightly crispy on the outside, with the tomatoes adding a burst of sweetness and acidity. The result is a delicious, versatile bread that can be enjoyed on its own, as a side dish, or used for sandwiches.
Ingredients
- 7 oz Colorful cherry tomatoes of various sizes
- 1 large Marmande tomato
- 1.1 oz Grated Parmesan
- 1.1 lbs Flour
- 1 packet Active dry yeast approx. 0.3 oz
- 4 tbsp Olive oil
- 1 tbsp Fennel seeds
- 1 tbsp Smoked paprika
- Salt
Instructions
- Dissolve the yeast in 3.4 fl oz of warm water and let sit for 5 minutes. Place the flour, a pinch of salt, Parmesan, paprika, and the dissolved yeast in the bowl of a stand mixer. Add 2 tbsp of olive oil and 6.8 fl oz of warm water. Knead for 5 minutes. Preheat the oven to 50°C (th.1-2).
- Place the dough in a floured bowl and let it rest for 1 hour in the turned-off oven with the door closed.
- Slice the Marmande tomato and cut the cherry tomatoes in half.
- Preheat the oven to 250°C (th.8-9). Roll out the dough on a piece of parchment paper to a thickness of 1 cm. Use your fingertips to create small dimples on the surface. Distribute the tomatoes, pressing them slightly into the dough. Sprinkle with fennel seeds.
- Drizzle with olive oil and bake for about 20 minutes, until the focaccia is golden and puffed.
Video
Notes
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