Debbie S Focaccia Recipe With Tomatoes

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FOCACCIA WITH FRESH TOMATOES



Focaccia with Fresh Tomatoes image

Provided by Food Network

Categories     dessert

Time 1h7m

Yield 8 to 10 servings

Number Of Ingredients 13

1/4 teaspoon fresh yeast
7 ounces warm water
7 ounces bread flour
1 teaspoon yeast
15 ounces warm water
12 ounces sponge starter
14 1/4 ounces bread flour
8 1/4 ounces whole wheat flour
1 tablespoon kosher salt
1 1/4 ounces olive oil
1 1/4 ounces milk
8 sliced plum tomatoes
Olive oil

Steps:

  • To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, and a somewhat elastic dough has formed. The starter will be thick and stretchy.
  • Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise.
  • At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much.
  • If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature.
  • To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute.
  • Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes.
  • Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated.
  • Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured.
  • Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours.
  • Line a baking sheet with parchment paper.
  • When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 9 equal pieces, about 5 1/4 ounces each. Shape the dough into balls and place on the baking sheet approximately 4 inches apart. Brush each piece with olive oil, and press down gently so the bread is more like a disk than a roll. Cover with plastic wrap and let rise for 1 1/2 hours, or until the dough has almost doubled in size.
  • Preheat oven to 425 degrees F.
  • Toss the slices of tomatoes in a little olive oil and season with salt and pepper. Place the tomatoes in a decorative fashion on the dough. With your finger tips, press down on the dough in a few places, making impressions where olive oil can gather. Lightly brush the dough with olive oil, allowing it to pool in the dimples. Sprinkle with kosher salt.
  • Place the baking sheet in the oven, mist the loaves with water from a spray bottle, shut the oven door, and continue to bake. Mist again one minute later.
  • Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty.
  • Remove the focaccia from the oven immediately, brush with olive oil, and sprinkle with fresh herbs such as basil if desired. Let cool on a cooling rack.

FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES



Focaccia with Rosemary and Sun-dried Tomatoes image

Provided by Katie Lee Biegel

Time 3h10m

Yield 12 servings

Number Of Ingredients 10

One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Nonstick cooking spray, for the baking dish
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup chopped oil-packed sun-dried tomatoes
2 teaspoons chopped fresh rosemary
Flaky sea salt

Steps:

  • For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
  • In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
  • Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

NO-KNEAD TOMATO FOCACCIA



No-Knead Tomato Focaccia image

Garlic and thyme are perfect partners for the juicy cherry tomatoes that top this easy focaccia. Minimal dough handling means the bread requires just 15 minutes of prep.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 14h15m

Yield Makes one 12-by-18 inch focaccia

Number Of Ingredients 10

6 cups unbleached all-purpose flour
1/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
2 tablespoons sugar
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon plus 2 teaspoons fresh thyme leaves
2 3/4 cups cold water
2/3 cup plus 1 tablespoon extra-virgin olive oil
2 pints cherry or grape tomatoes, halved
1 tablespoon minced garlic (from 2 to 3 cloves)
1/2 teaspoon red-pepper flakes

Steps:

  • In a large bowl, whisk together flour, yeast, sugar, 1 tablespoon salt, and 1 tablespoon thyme. Add cold water and 1/3 cup oil. Stir with a wooden spoon or your hands until a wet dough forms and no dry flour remains. Cover bowl with plastic wrap and let rise at room temperature until dough quadruples in volume and top appears bubbly, at least 12 hours and up to 18 hours.
  • Pour 1/3 cup oil onto a 12-by-18-inch rimmed baking sheet. Lightly coat your hands with oil on sheet, and scrape dough onto center of sheet. Turn dough to evenly coat with oil, then press to spread in an even thickness to edges of pan. Use your fingers to make dimple-like indentations all over dough. Cover and let rise at room temperature until doubled in volume (dough should reach top of sheet rim), about 1 1/2 hours.
  • Preheat oven to 500 degrees with rack in lower third. In a bowl, toss tomatoes with garlic, red-pepper flakes, and remaining 1 tablespoon oil, 2 teaspoons thyme, and 1 teaspoon salt. Sprinkle evenly over dough; drizzle with any accumulated juices from bowl.
  • Bake until puffed slightly and golden brown on top, 16 to 18 minutes (if top is browning too quickly,tent with foil). Let focaccia cool in pan on a wire rack until warm but no longer hot, about 20 minutes. Serve warm or room-temperature, or let cool completely and store in an airtight container at room temperature up to 2 days.

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