Cherry Tomato Basil Focaccia Recipes

CHERRY TOMATO & BASIL FOCACCIA

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, a cup at a time, in boiling water for 30 seconds or just until skin at the "X" begins to loosen., Remove tomatoes and immediately drop into ice water. Pull off and discard skins. Place tomatoes in a small bowl; drizzle with oil., Preheat oven to 425°. Sprinkle 2 greased baking sheets with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface. Cover; let rest 10 minutes. Divide dough in half. Shape each into a 12x8-in. rectangle and place on prepared baking sheets., Using fingertips, press several dimples into dough. Pour tomato mixture over dough; sprinkle with basil, coarse salt and pepper. Let rise in a warm place until doubled, about 30 minutes., Bake until golden brown, 15-18 minutes.

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

WHOLE WHEAT FOCACCIA WITH CHERRY TOMATOES AND OLIVES

Steps:

• Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
• Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl, along with olive oil. Add flours and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. Dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge with the olive oil. Whisk in all-purpose flour. Add salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough , add flour to the work surface, put the dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to the bowl (coat bowl lightly with olive oil first).
• Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
• Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands, and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
• Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Place thyme and olive oil for the topping in a small saucepan or skillet and heat until thyme begins to sizzle. Count to 30 and remove from heat. Swirl the oil in the pan, then transfer to a measuring cup or ramekin and allow to cool.
• With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so that you leave indentations. Arrange cherry tomato halves and olives on dough, pressing them into the dimples. Drizzle on olive oil and use your fingers to distribute any thyme that remains in the cup or ramekin over the tomatoes. Sprinkle with a little coarse sea salt if desired.
• Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking and bake 20 to 25 minutes, until edges are crisp and top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Sprinkle torn or slivered basil leaves over the surface of the focaccia. Serve warm or at room temperature.

BASIL FOCACCIA

Steps:

• Whisk together 3 cups flour, sugar, yeast, and salt in a mixing bowl. Add warm water and mix well. If dough is too sticky, mix in another 1/2 cup flour.
• Oil a bowl. Fill another, larger bowl halfway with hot water.
• Turn dough onto a floured surface and knead until smooth. Form into a ball and place in the oiled bowl, turning to coat all sides with oil. Place the oiled bowl in the bowl of hot water. Cover and let rise until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Oil a 9x13-inch baking pan.
• Turn dough out onto a floured surface and let rest for 5 minutes. Transfer dough to the prepared baking pan. Press and dimple with your fingers to even out the thickness and work it into the corners to fit. Brush lightly with olive oil, then sprinkle with garlic salt, Parmesan cheese, and finally basil.
• Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cut into 8 squares.