Slow Roasted Tomato and Olive Focaccia – A crisp, crusty, and delicious flatbread studded with tomatoes and olives.
This guest-post thingamajig rocks! Look at all the deliciousness I have posted in the past couple of weeks, and the amazing bloggers I have come to know so far – I am truly blown away.
My guest post today comes from The *brilliant* Kitchenarian. If you have not met her, yet, you are in for a wonderful journey.
Lorie, apart from her talents in the kitchen, she is one of the loveliest people I have ever come across. Her soothing voice speaks to you through her blog, and her caring nature can be felt as soon as you meet…errrr…read her.
I am so excited to be over here at Diethood today. I have known Kate for quite a while and consider her one of my dearest foodie friends. I love to pop over to her blog often to see what delicious treats she has made. Earlier in the summer, Kate made some delicious Oatmeal Raisin Muffins over at my blog while I was away on vacation. I am so thrilled she has invited me here today to share a recipe with you while she is taking a little bit of time away.
When Kate asked me to guest post on her blog, I knew almost right away what I was going to make. Both Kate and I made slow roasted tomatoes a few weeks ago for French Fridays with Dorie and she commented that she made them often in her house. When I made that dish, I thought to myself how they would be the perfect topping for focaccia.
WHAT IS FOCACCIA BREAD
Focaccia is such a great bread to make. I think it is pretty much no fail. It can be made thick or thin, crunchy on top or not, but it is almost always soft in the center. I like mine baked to a nice golden brown with coarse salt and other savory ingredients sprinkled on top. I love to serve it with a nice olive oil for dipping.
This is a great recipe adapted from one I discovered that is easy to make and delicious with whatever you choose to put on top. I don’t include measurements for the toppings, because you can add whatever amounts you like. Some people like a few ingredients scattered on top, and some like it piled high.
A crisp, crusty, and delicious flatbread studded with tomatoes and olives.
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 1/2 to 4 cups bread flour
- 2 teaspoons coarse salt
- 1/4 cup olive oil
- Cornmeal for dusting
- Toppings for this recipe:
- Olive oil
- Coarse salt
- Slow roasted tomatoes or sundried tomatoes
- Kalamata olives pitted and chopped
- Optional Toppings:
- Carmelized onions
- Minced garlic
- Shredded Parmesan
- Fresh Herbs
Preheat oven to 400 degrees.
Proof the yeast in the bowl of a standing mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand 3 minutes until foam appears.
Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.
Dissolve salt in 2 tablespoons of water and add it to the bowl.
Pour in 1/4 cup olive oil.
When the dough starts to come together, increase the speed to medium.
Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough onto a work surface and fold over itself a few times.
Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil.
Cover with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes.
Grease a jelly roll pan with olive oil and sprinkle with corn meal.
Once the dough is doubled and domed, turn it out onto the counter.
Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
Uncover the dough and dimple with your fingertips.
Brush the surface with more olive oil and then add your toppings.
Bake for 15 to 20 minutes or until browned on top.
WW Freestyle SmartPoints: 6