Focaccia Bread Recipe with Cherry Tomatoes She Loves Biscotti

A Year of Yeast SunDried Tomato Focaccia

01. In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds. With the mixer on low, drizzle in the water, then increase to medium and mix until the ingredients form a very wet, smooth dough, about 5 minutes. Turn off the mixer, cover the bowl and let stand for 10 minutes.

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6.Drizzle the top of poked dough with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt and herbs. Place the tomato slices gently on top of the dough and distribute garlic over the top. Bake focaccia until puffed and golden brown all over, 20-30 minutes.

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Roasted Tomato Topping. Preheat oven to 400°F (200°C) and grease a 9×13" (23×33 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.

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Dough with a mixer: Place the flour in the bowl of the mixer. Add the mashed potatoes, oil, salt, and finally the yeast water (photo 5) and start mixing with the dough hook attachment. Then slowly add the water a little at a time while you continue to mix the dough (photo 6). Knead with the mixer for about 5 minutes.

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Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13x9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of.

A Year of Yeast SunDried Tomato Focaccia

To make the dough: Dissolve the yeast in ¼ cup warm water and let it sit for several minutes until it begins to bubble. Put the flour and salt in the food processor bowl. Stir together the active yeast and 2 cups lukewarm water in a spouted measuring cup. With the processor running continuously, blend the flour and salt briefly then pour in.

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Remove from heat and let cool for about 5 minutes, or until temperature is 120-130°F. In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, yeast and half of the fresh thyme. Add the water mixture and mix until it forms a wet dough, scraping down the bowl as necessary.

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Drizzle olive oil and sprinkle salt and herbs on top. Top with halved cherry tomatoes or slices of large ones. Bake for 35-40 minutes, until golden brown and crisp. If in doubt, lift carefully a corner of the focaccia (you should be able to do this pretty easily) and check that the bottom is brown and crisp.

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Cut the tomatoes into rounds and place on top of the focaccia. Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all. Step 7. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. Let rest for at least 10 minutes before serving, or allow.

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Arrange the cherry tomatoes evenly across the top, pushing them slightly into the dough. Scatter with flaky sea salt and oregano. Bake for 20-22 minutes (or if you bake focaccia in larger baking tray it's fine baking at 400°F/200°C for 20-25 minutes). Focaccia is ready when golden and crispy, trust your judgement.

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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.

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Sprinkle mozzarella cheese and Maldon sea salt flakes on top of the tomatoes. Cover sheet pan with plastic wrap and allow to proof in a warm (around 75°F - 80°F or 24°C - 27°C), draft-free place until tripled in size, about 60 minutes. Place oven rack in an upper middle slot. Heat oven to 430°F (220°C).

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Arrange the tomatoes across the top, cut side up, pressing them into the dough slightly, then scatter more chopped rosemary leaves evenly across the surface. Sprinkle sea salt over all. Bake for 35-40 minutes or until golden and crusty. Remove the bread from the pan to cool on a rack.

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Turn the mixer on low and add in the flour. Allow the bread hook to "knead" the bread for at least 10 minutes. The dough should be very loose and sticky. Drizzle extra olive oil over the top of the bowl, cover tightly with plastic, and allow the dough to rise until double in size, 1 to 2 hours in a warm kitchen.

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Dry active yeast - to make this using dry/active yeast, change recipe steps as follows: Mix warm water, sugar and yeast in a small bowl. Cover and leave in warm place for 10 minutes until surface is completely foamy. Mix Dry ingredients per step 1. Make a well, add foamy yeast water, and the olive oil.

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Step 2: Finish the dough. Using a stand mixer with the dough hook attachment, place the flour, salt, and 2 tablespoons of olive oil in the bowl. Add the bloomed yeast and water and knead on medium speed for 6-8 minutes. The dough should start to pull away from the edges of the bowl when it is ready.