Tomato Focaccia Recipe
If you plan to cook an out of the ordinary Main Dish, then you should probably go for this Tomato Focaccia. The Italian people couldn't have come up with a better dish than this Tomato Focaccia, specially when it comes to culinary creativity. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. The primary ingredient in Tomato Focaccia is always Vegetable. In my view, if one calls oneself a good cook, one must have a personal recipe of Tomato Focaccia, just like I do.
Ingredients
1 package quick rise yeast
About 4 cups all purpose flour
2 teaspoons salt
6 tablespoons olive oil
1 tablespoon cornmeal
1 pound ripe plum tomatoes sliced 1/4 inch thick
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon coarsely ground black pepper
Directions
In large bowl, combine yeast, 1 1/2 cups flour, and 1 1/2 teaspoons salt.
In 1 quart saucepan, heat 4 tablespoons olive oil and 1 1/3 cups water over medium heat, until very warm (120° to 130CF.).
With mixer at low speed, beat liquid into dry ingredients just until blended.
Increase speed to medium; beat 2 minutes, scraping bowl often with rubber spatula.
Add 1/2 cup flour; beat 2 minutes.
With spoon, stir in 1 1/2 cups flour to make a soft dough.
On lightly floured surface, with floured hands, knead dough about 8 minutes, working in more flour (about 1/2 cup) while kneading.
Cover dough and let rest 15 minutes.
Grease 15 1/2 by 10 1/2 jelly roll pan; sprinkle with cornmeal.
Press dough evenly into pan; cover and let rise in warm place (80° to 85°F.) until doubled, about 30 minutes.
Preheat oven to 400°F.
Press fingers into dough almost to bottom of pan, making indentations 1 inch apart.
Drizzle with 1 tablespoon olive oil.
Arrange sliced tomatoes over top; sprinkle with chopped rosemary, pepper, and remaining 1/2 teaspoon salt.
Bake focaccia in top third of oven until top is lightly browned, about 35 to 40 minutes.
Remove to wire rack; drizzle with remaining 1 tablespoon olive oil.
Cool slightly to serve warm.
In 1 quart saucepan, heat 4 tablespoons olive oil and 1 1/3 cups water over medium heat, until very warm (120° to 130CF.).
With mixer at low speed, beat liquid into dry ingredients just until blended.
Increase speed to medium; beat 2 minutes, scraping bowl often with rubber spatula.
Add 1/2 cup flour; beat 2 minutes.
With spoon, stir in 1 1/2 cups flour to make a soft dough.
On lightly floured surface, with floured hands, knead dough about 8 minutes, working in more flour (about 1/2 cup) while kneading.
Cover dough and let rest 15 minutes.
Grease 15 1/2 by 10 1/2 jelly roll pan; sprinkle with cornmeal.
Press dough evenly into pan; cover and let rise in warm place (80° to 85°F.) until doubled, about 30 minutes.
Preheat oven to 400°F.
Press fingers into dough almost to bottom of pan, making indentations 1 inch apart.
Drizzle with 1 tablespoon olive oil.
Arrange sliced tomatoes over top; sprinkle with chopped rosemary, pepper, and remaining 1/2 teaspoon salt.
Bake focaccia in top third of oven until top is lightly browned, about 35 to 40 minutes.
Remove to wire rack; drizzle with remaining 1 tablespoon olive oil.
Cool slightly to serve warm.
