Tomato Rosemary Focaccia
It's not pizza, but it is the next best thing. We're talking about the family-friendly focaccia bread that's always a hit, especially among children. One bite and you'll quickly realize this Italian staple is really better than sliced bread.
Ingredients
- 1 (1/4 oz.) pkg. of yeast
- 8 floz warm water (110 to 115 degrees)
- 2 tablespoon(s) olive oil
- 3 tablespoon(s) butter, softened
- 1/2 cup(s) milk
- 1 ounce(s) fresh rosemary, minced
- 3 3/4 cup(s) all purpose flour
- 33/100 tablespoon(s) Semolina flour or cornmeal, as needed
- 4 whole Roma tomatoes, sliced 1/8-inch thick
- 1/4 cup(s) olive oil
- 1/2 teaspoon(s) kosher salt
- 1/2 ounce(s) rosemary leaves, picked from stem
- 2 tablespoon(s) olive oil
Instructions
- In small bowl dissolve yeast in warm water.
- Let sit until foamy, about 5 to 10 minutes.
- Place yeast and water in mixer bowl add olive oil, butter, milk and minced rosemary.
- Slowly start adding flour while mixing on low speed.
- Continue adding flour until dough comes together.
- Dough will be somewhat soft, do not add more flour than necessary to handle.
- Knead dough for 5 to 10 minutes until soft and smooth.
- Place back into mixer bowl and cover with towel.
- Set in warm place to rise for about 1 to 2 hours, until doubled.
- Punch down dough, and then divide into 12 equal pieces.
- Shape into flat balls and re-cover with towel.
- Let sit 10 to 15 minutes.
- Shape dough by stretching and flattening into a 5-inch disk.
- Place on cookie sheet lightly sprinkled with semolina flour.
- Cover with towel while you shape remaining loaves.
- Using your fingertips, poke many small holes into each focaccia.
- Re-cover with towel and let rise for an hour until doubled in size.
- Poke each loaf again with your fingertips, and then arrange the roma tomato slices in a circle on top.
- Drizzle the loaves with 1/4 cup of olive oil, sprinkle with kosher salt and rosemary leaves.
- Bake at 425 degrees for 20 to 30 minutes until golden brown.
- Brush loaves with olive oil, remove from sheet, and cool on racks.
Nutrition
Calories: 3198.66kcalCarbohydrates: 400.32gProtein: 60.26gFat: 145.3gSaturated Fat: 37.73gCholesterol: 97.69mgSodium: 1726.49mgFiber: 15.96gSugar: 26.8g
Tried this recipe?Let us know how it was!