Before we get started, let’s just get one thing straight. Focaccia has three Cs, first one and then two: F-O-C-A-C-C-I-A. It’s not foccaccia, it’s not foccacia, it’s focaccia.
This isn’t an admonition on you, anyone who’s reading this, it’s on me. Fingers, be trained. Please stop making up words as you type. Thanks.
Moving on. We had some cousins visit for dinner the other day, and they brought with them the best thing that they could possibly have brought: fresh tomatoes and rosemary from their own garden. Delicious! Fresh, home-grown produce has got to be one of my favorite things. Does anyone have any avocados they’re just dying to get off their hands? Feel free to stop by; I’d be happy to help you out. (So generous of me, I know.)
This tomato rosemary focaccia was just the perfect way to use our gifted produce. The bread is firm but soft, and a little crispy on the outside. The fragrance of rosemary is irresistible–both as it fills your house while it’s baking, and when you’re tasting it with the bits of salt on the loaf. But the tomatoes might be my personal favorite about this focaccia. Their tartness seems to fade as they’re cooked, but conversely, their sweetness is intensified, the sugars caramelizing slightly in the oven, leaving a saturated, umami-packed flavor that’s only tempered by the fact that they’re sliced so thinly.
Have it alongside an outdoor meal, or just by itself as a quick breakfast in the morning. No matter how you have it, this
foccaccia foccacia focaccia is the perfect summer bread.
- 2 1/4 tsp. active dry yeast
- 1 tsp. white sugar
- 1 cup warm water
- 3 tbsp. + 1 tbsp. + 2 tbsp. extra virgin olive oil
- 3-3 1/4 cups white flour
- 2 1/4 tsp. salt
- 3-4 sprigs fresh rosemary, finely chopped
- 2 medium tomatoes, very thinly sliced
- A few pinches ground sea salt
- 1. In the bowl of a stand mixer, stir together yeast, sugar, and water, until yeast is dissolved. Stir in 3 tbsp. olive oil, 3 cups of flour, and 2 1/4 tsp. salt. Knead with the dough hook until a smooth, very firm dough forms. Dough should pull away from the sides and bottom of the bowl. If needed, add additional flour, one tablespoon at a time until the desired consistency is reached.
- 2. Transfer dough to a well-oiled bowl and turn dough over once so that all sides are covered in oil. Cover lightly with plastic wrap and let rise until doubled in volume.
- 3. Preheat oven to 375 degrees. Oil a 12 x 18 inch rimmed sheet pan with 1 tbsp. olive oil. Punch down dough and stretch out so that dough just fits in the pan. (A little smaller is ok.) If dough has trouble stretching, let it rest for 5 minutes before coming back and continuing to stretch it. When dough is stretched, let it rest for 15 minutes.
- 4. Using your fingertips, punch holes all over the dough, spaced 1 inch apart. Drizzle 2 tbsp. olive oil over the top of the dough and sprinkle evenly with rosemary. Top with tomato slices and finish with a few pinches or turns of ground sea salt.
- 5. Bake for 20-25 minutes, or until edges of focaccia are light golden brown. Remove from heat, slice into bars, and serve, or if not eating immediately, let cool completely, slice into bars, and store in an airtight container.