This tomato focaccia bread checks all the boxes. In addition to being a great side when having a meal, you can use this the next day to make sandwiches on. Obviously fresh summer tomatoes are the best, but you can always use halved cherry tomatoes during the off season.
Undoubtably, this tomato focaccia is an often asked for side dish when we make our Italian Veal Meatballs. Along with this tomato focaccia, and the Italian Meatballs, all you will need is a glass of red wine! Enjoy!Print
- 2 ¼ teaspoon fast acting yeast (one envelope)
- 1 1/2 cup warm water
- 2 ½ teaspoon course sea salt
- ¼ cup extra virgin olive oil
- 4 cups all purpose flour
- Fresh rosemary sprigs
- Fresh oregano
- 1 teaspoon cracked black pepper
- 1 teapoon Red pepper flakes
- 2 Tomatoes, sliced thin, and allowed to drain
- Combine the yeast and warm water in mixing bowl, and let set for 5 minutes Add in 1 teaspoon of the salt, & 2 Tablespoons of the olive oil. Gradually add the flour 1 cup at a time, mixing.
- Using dough hook, mix dough until it forms a ball.
- Pull dough onto a floured surface and knead dough, forming a ball. Oil bowl used to mix lightly, and place dough into bowl. Cover bowl with a clean tea towel, and set aside in a warm, dark place, allowing to raise, for about an hour, until dough doubles in size.
- Lightly oil one jelly roll pan. Place dough in pan, and punch down and press into pan, using fingers to make indentions. Drizzle remaining olive oil over top. Sprinkle top with fresh rosemary and oregano. Set aside for 30 minutes, while pre-heating oven to 450 degrees
- Slice tomatoes thin, and set onto a towel to drain, sprinkling lightly with salt
- Before focaccia goes into oven, arrange tomatoes on top, drizzle with just a touch of olive oil, and add a chopped fresh rosemary and oregano. Add a few grinds of freshly cracked pepper. Sprinkle with red chili flakes
- Bake 20 minutes, checking and turning pan half way through
- Serve warm, on a large cutting board, using a pizza cutter to slice
We double this recipe, and make 2 pans of focaccia, topping the 2nd one with Everything but the bagel topping! We slice this extra focaccia into squares, and these make the perfect breakfast egg sandwiches!