Focaccia With Slow Roasted Tomatoes Recipes

OVEN ROASTED TOMATO FOCACCIA

Steps:

• Combine 2 1/2 cups of flour, yeast, salt, sugar and onion powder. Mix well.
• Form well in flour. Add warm water and 2 Tbsp canola oil.
• Stir until ingredients are combined and becomes difficult to stir with a spoon.
• Turn dough onto lightly floured surface and knead for 6 - 7 minutes. Add more flour as needed to prevent stickiness.
• Shape dough into ball and place in oiled bowl turning to coat all sides with 1/2 Tbsp oil.
• Cover loosely with clean towel and let rest for 20 minutes. Prepare Roasted Tomatoes while waiting.
• Using remaining 1/2 Tbsp canola oil, to generously grease a 9x13" (23x33 cm) pan to ensure a nice crispy outside.
• Roll and stretch out dough to fit pan and press out the air.
• Use fingers to poke dimples into dough to bottom of pan.
• Cover with clean towel and let rest 15 minutes.
• Preheat oven to 400°F (200°C) and grease a 9x13" (23x33 cm) rimmed pan with canola oil.
• Wash and slice tomatoes 1/2" (1.5 cm) thick. Place cut side up on baking sheet.
• Tuck garlic halves randomly into middle of tomatoes, not directly on baking sheet to help prevent scorching.
• Drizzle tomatoes and garlic with 1 Tbsp of canola oil.
• Bake at to 400°F (200°C) for 20 to 30 minutes. Check to ensure browning - not charring.
• Remove from oven and let cool slightly.
• Once dough has risen and roasted tomatoes have cooled, assemble focaccia.
• Drizzle 1/2 Tbsp canola oil on top of dough.
• Mash roasted tomatoes with a fork and spread evenly on top of dough. Sprinkle with Italian seasoning and remaining 1/2 Tbsp canola oil.
• Bake at to 400°F (200°C) for 20 to 25 minutes til dough is light golden brown.
• Sprinkle with Parmesan cheese and slice into squares. Serve warm or cold.

SLOW ROASTED TOMATO AND OLIVE FOCACCIA

Steps:

• Directions:
• Preheat oven to 400 degrees.
• Proof the yeast in the bowl of a standing mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand 3 minutes until foam appears.
• Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.
• Dissolve salt in 2 tablespoons of water and add it to the bowl.
• Pour in 1/4 cup olive oil.
• When the dough starts to come together, increase the speed to medium.
• Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
• Turn the dough onto a work surface and fold over itself a few times.
• Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil.
• Cover with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes.
• Grease a jelly roll pan with olive oil and sprinkle with corn meal.
• Once the dough is doubled and domed, turn it out onto the counter.
• Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
• Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
• Uncover the dough and dimple with your fingertips.
• Brush the surface with more olive oil and then add your toppings.
• Bake for 15 to 20 minutes or until browned on top.
• Serve

FOCACCIA WITH SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 450 degrees and place rack in the center of the oven.
• Brush a rimmed baking sheet with 1 tablespoon of olive oil. Flatten dough into a rectangular shape with hands and place in center of baking sheet. Work dough to edge of pan with hands. If dough resists or tears, cover with clean kitchen towel and allow to rest a few minutes.
• Prick dough all over with fork. Cover with a clean kitchen towel and allow to rise at room temperature about 20 minutes.
• Brush top of dough with olive oil and top dough with slow-roasted tomatoes and Parmesan cheese. Bake until dough is golden and crisped along the edges, about 15-18 minutes.
• Transfer focaccia to cutting board, drizzle with olive oil, and sprinkle with salt or more grated Parmesan, if desired. Cut and serve immediately.

FOCACCIA WITH FRESH TOMATOES

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.

OLIVE, CHERRY TOMATO & FETA FOCACCIA

Steps:

• Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
• Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.

NO-KNEAD TOMATO FOCACCIA

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.

TOMATO FOCACCIA

Steps:

• In a large bowl, combine 2-1/2 cups flour, salt and sugar. Dissolve yeast in water; stir in oil. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes., Punch the dough down. On a lightly floured surface, roll dough into a 12-in. circle. Place on a greased 12-in. pizza pan. Brush with oil. Combine the Parmesan cheese, rosemary, garlic and salt; sprinkle over dough. Arrange onion rings and tomatoes over top, pressing down lightly. , Bake at 400° for 15-20 minutes or until crust is golden brown. Cut into wedges.

TOMATO AND MUSHROOM FOCACCIA

Steps:

• Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until tender. Drain if necessary.
• On ungreased cookie sheet, place bread. Sprinkle 3/4 cup of the cheese on bread. Top with mushrooms and tomatoes. Sprinkle with remaining 1/4 cup cheese.
• Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.