Tomato Basil Focaccia
Equipment
- Small bowl for yeast proof
- Large mixing bowl
- 9x13-inch baking sheet or pan
- Spatula or Stand Mixer (with dough hook)
- Plastic wrap or lid
- Dough scraper
- Measuring cups and spoons
- kitchen scale for better accuracy
Ingredients
For the Dough
- 3 ½ cups unbleached all-purpose flour, spooned & leveled 440g
- 1 ½ cups water (90–110°F for active dry yeast or 120–130°F for instant yeast) 360g
- 2 tsp active dry yeast or instant yeast
- 1 tbsp granulated sugar
- 2 tsp salt
- ¼ cup extra-virgin olive oil, plus more for greasing 96g
For the Topping
- 1 ½ cups cherry tomatoes, halved 200g
- ¼ cup fresh basil leaves, roughly chopped
- 2 tbsp extra-virgin olive oil 48g
- 1 tsp coarse sea salt
- ½ tsp dried oregano
- 1-2 cloves garlic, minced
- freshly ground black pepper
Instructions
- Activate the Yeast: - For active dry yeast: In a small bowl, mix 1 ½ cups (360ml) water (90–110°F/32–43°C), sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy, confirming the yeast is active.- For instant yeast: Optionally, to ensure the yeast is viable, mix 1 ½ cups (360ml) water (120–130°F/49–54°C), sugar, and yeast in a small bowl, and let sit for 5-10 minutes until foamy. Alternatively, you can mix instant yeast directly with the flour in the next step. Follow the temperature guidelines on your yeast package for best results.
- Make the Dough: In a large mixing bowl, combine flour and kosher salt. Make a well in the center and pour in the yeast mixture and ¼ cup olive oil. Stir with a wooden spoon or your hands until a shaggy, slightly sticky dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. (Or use a stand mixer with a dough hook on medium speed for 4-5 minutes.)
- Cold Fermentation: Place the dough in a lightly oiled bowl, turning to coat with oil. Cover tightly with plastic wrap or a lid to prevent drying. Refrigerate for 12-24 hours. An 18-hour rise is ideal for a rich, savory flavor and chewy texture. After refrigeration, let the dough sit at room temperature for 30-60 minutes to warm slightly.
- Shape the Focaccia: Preheat your oven to 425°F (220°C). Lightly oil a 9x13-inch baking sheet or pan. Transfer the dough to the pan and gently stretch it to fit, pressing it evenly to the edges. If it resists, let it rest for 5-10 minutes and try again. Cover with a kitchen towel or plastic wrap and let rise in a warm place for 1-2 hours, until puffy and slightly doubled.
- Add the Toppings: Dimple the dough with your fingertips to create classic focaccia pockets. Press halved cherry tomatoes cut-side up into the dough, spacing them evenly. Drizzle with 2 tbsp olive oil, sprinkle with coarse sea salt, and add oregano, minced garlic, and black pepper (if using). Scatter fresh basil leaves over the top for a vibrant finish.
- Bake: Bake for 25-30 minutes, until golden brown and the tomatoes are soft and caramelized. Let cool slightly in the pan.
- Serve: Slice into squares or strips and serve warm or at room temperature. Pair with balsamic vinegar and olive oil for dipping, or enjoy alongside a fresh salad or pasta dish.
Notes
- Yeast Tip: Always check your yeast package for specific water temperature guidelines. Using 90–110°F (32–43°C) for active dry yeast and 120–130°F (49–54°C) for instant yeast ensures optimal activation. Activating instant yeast, while optional, is a great way to confirm it’s still good.
- Dough Handling: The high-hydration dough is slightly sticky, which creates that gorgeous open crumb. Avoid adding too much flour during kneading.
- Tomato Choices: For the best flavor, use garden-fresh cherry tomatoes—yellow pear varieties are a standout for their sweetness. Store-bought cherry tomatoes are a delicious alternative.
- Salt Selection: Maldon flaked sea salt is my top pick for topping, offering delicate, pyramid-shaped flakes that add a perfect crunch and flavor contrast to the caramelized tomatoes.
- Variations: Try adding mozzarella, parmesan, olives, or rosemary for new flavor profiles. A pinch of red pepper flakes brings a subtle heat.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to refresh the crust.
Nutrition
Serving: 1slice
Servings: 12 slices
