Tomato Focaccia

Ingredients

• Bread Flour4 cup (480 g)
• Water1.5 glass (375 ml)
• Yeast3/4 tablespoon (11 g)
• Salt2 teaspoon (10 g)
• Olive Oil5 tablespoon (50 ml)
• Garlic2 clove (6 g)
• Rosemary4 teaspoon (8 g)
• Tomato1 count (130 g)

Instructions

1. 1

   Step 1

   Warm the water over low heat. Turn off and set aside.

2. 2

   Step 2

   Place the yeast in a large bowl. Add the water and stir until the yeast is diluted.

3. 3

   Step 3

   Add salt, 1 tablespoon of olive oil and mix.

4. 4

   Step 4

   Add the previously sifted flour and salt. Stir until combined.

5. 5

   Step 5

   Cover and let stand for 20 minutes.

6. 6

   Step 6

   Moisten your hands with water, roll out the dough and fold it into an envelope shape 6 times. Let it rest for 20 minutes.

7. 7

   Step 7

   Next, repeat the previous step and let it rest for 20 minutes.

8. 8

   Step 8

   In another clean bowl, pour half a tablespoon of oil. Grease the bowl. Place the dough and cover. Refrigerate for 24 hours.

9. 9

   Step 9

   After 24 hours, place parchment paper in a rectangular baking pan and spread a tablespoon of olive oil on it.

10. 10

    Step 10

    Add the dough, grease your hands with half a tablespoon of olive oil and spread it all over the baking pan. Let it rest while preheating the oven.

11. 11

    Step 11

    Preheat the oven to 392 °F (200 °C) for 20 minutes.

12. 12

    Step 12

    Meanwhile, in a glass, add the remaining olive oil with 2 tablespoons of water. Whisk until combined.

13. 13

    Step 13

    Chop the garlic clove, cut the tomato into slices and place on the dough. Sprinkle with rosemary.

14. 14

    Step 14

    Sprinkle a little salt and add the oil mixture.

15. 15

    Step 15

    Bake the focaccia in the oven at 446 °F (230 °C) for 25 to 30 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Focaccia can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.