Roasted Cherry Tomato Fucaccia

 

 

Roasted Cherry Tomato Fucaccia 

INGREDIENTS

FOCACCIA DOUGH:

·         2 cups warm water 90°F, divided

·         2¼ teaspoons active or instant dry yeast

·         2 tablespoons sugar

·         2 tablespoons olive oil

·         2 teaspoons salt

·         5 to 5½ cups all-purpose or bread flour

ROASTED BALSAMIC CHERRY TOMATOES:

·         1 pint cherry tomatoes

·         3 shallots sliced

·         1 to 2 cloves garlic thinly sliced (optional)

·         2 tablespoons olive oil

·         1 tablespoon balsamic vinegar

·         ½ teaspoon dried oregano

·         6 fresh basil leaves

·         salt and freshly ground black pepper

INSTRUCTIONS

1.     Start by making the focaccia dough. To make sure your yeast is active, combine 1 cup of the lukewarm water, yeast and sugar in a large bowl or in the bowl of a stand mixer. Let it proof for 10 to 15 minutes. It should froth a little. If it doesn’t froth, your yeast is not active and you should start again with new yeast.

2.     Add the remaining water, olive oil, salt and 5 cups of flour to the yeast mixture. Mix with a wooden spoon or the hook attachment of the mixer until the dough comes together to form a sticky ball. Add additional flour to get the right consistency. If you are using a stand mixer, the dough should pull away from the bowl, leaving it mostly clean. If you are kneading by hand, you should be able to handle it, but it will be soft and a little sticky. If you are using all-purpose flour, you will need to add more than if you are using bread flour, but you shouldn’t need more than 5½ cups total. Knead the dough for 10 minutes until it is elastic and smooth.

3.     Place the ball of dough in an oiled bowl, turning the dough over to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour until it doubles in size.

4.     While the dough is rising, roast the cherry tomatoes. Pre-heat the oven to 400°F. Cut the cherry tomatoes in half and toss them with the shallots, garlic, olive oil, balsamic vinegar, oregano, salt and freshly ground black pepper in a large bowl. Stir in the fresh basil leaves, tearing any large leaves in half. Place the tomatoes onto a baking sheet in one layer and transfer the sheet to the oven. Roast for 10 t0 15 minutes, until the tomatoes just start to soften and collapse.

5.     Coat a 9-inch x 13-inch pan with olive oil. Once the dough has doubled in bulk, transfer it to the pan. Press and spread the dough out into the pan and flip it over to coat both sides with the olive oil. Using your fingertips, press the dough to form dimples. Cover the dough with a clean kitchen towel and let it rise for 30 minutes.

6.     Spread the roasted tomatoes out over top the dough pressing them gently into the dough, making more dimples in the dough with your fingers. Sprinkle coarse salt on top, cover with the towel again and let the dough rise for another 30 to 40 minutes. The dough should rise to fill three quarters of the pan.

7.     Pre-heat the oven to 425°F.

8.     Transfer the pan to the oven and bake the focaccia for 25 to 30 minutes, until the bread is golden brown on both sides. Transfer the pan to a baking rack to cool for 10 minutes. Then remove the focaccia from pan.

9.     Cut the focaccia into squares, rectangles or strips. Serve with an olive oil to dip into or use the focaccia to make sandwiches.

 

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