The first time I went into a bit of detail about what toppings you can use (anything), including a deliciously sweet Blueberry Focaccia.This post actually came from a stroll I recently took through the KC Farmer's Market. There is a wonderful Mennonite stall that sells fresh made bread. Usually I indulge in a Cinnamon Roll, but this day I saw their version of this bread and I was in love.
Must be something to do with the seasons changing. I simply can not wait for fresh picked tomatoes... soon.
Tomato and Rosemary Focaccia Bread
Ingredients
- 2-1/2 tsp Yeast
- 1-1/4 Cup Warm (about 105 degrees) Water
- 1 tsp Sugar
- 1 Large Pinch Salt
- 3-3/4 Cup Flour
- 1 Cup (divided) Olive Oil
- 2 TBS Fresh cut Rosemary, chopped
- 1 TBS Course Grind Sea Salt
- 3 Small Kumato Tomato, sliced thin
- In the Mixing bowl of a stand mixer, with the dough hook attachment, mix yeast water and sugar. Mix on low for 3 minutes.
- Add 1/2 Cup of Olive Oil, 3-1/4 Cups Flour and a pinch of salt. Use the stand mixer on low for about five minutes to mix and knead the dough until it forms a smooth dough ball. If after 5 minutes, the dough is too sticky (it should be a little tacky, but not sticky), add more flour until you get the consistency needed).
- Remove from the stand mixer and place in a bowl that has been greased with a bit of Olive Oil.
- Cover tightly with plastic wrap and set in a warm spot of the kitchen for 2 hours, until the dough has doubled in size.
- Preheat oven to 425 degrees.
- Punch the dough down and move to a jelly roll pan that has been lined with a sheet of parchment paper.
- This recipe makes 3 breads, divide dough into threes...Flatten out the dough.
- Sprinkle 1/4 cup Flour around the top of the bread and start tapping like you are on a typewriter. all around, leaving dimples.
- Cover with a damp dishtowel for 1 hour for the final rise.
- One more time, poke with your fingertips to dimple the bread...Pour 1/2 cup of Olive Oil. Sprinkle with the course sea salt and the herbs.
- Add the Tomato Slices
- Bake for 5 minutes, then lower the temperature to 375 and bake for an additional 20 minutes, until golden brown and delicious.
- Rest the bread for 10 minutes before cutting.
- Serve warm and ENJOY!
Or better still, this is actually what caught my eye was using a Focaccia Bread sliced as a sandwich roll!
So, come back tomorrow and I will have another Italian recipe for Italian Chicken Salad (small spoiler... No Mayo Chicken Salad).
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