I have a mile long list of things that I want/need to accomplish during this deployment and at the top of my list is “BAKE MORE OFTEN”. And to go along with that: “blog more often”.

So here we go. 9 months of baking!

Bread has always been my favorite thing to bake, y’all know that. But it’s even more important to me these days because yeast doesn’t disappoint me at our crazy high elevation like baking powder or soda does. I’ve been saving this recipe for yummy tomatoes but I couldn’t wait any longer. I had to make it.

Focaccia is probably my favorite bread because of it’s crisp exterior and almost airy inside. I just love it! But putting tomatoes and cheese on top of that focaccia crust that I love so much just sent it over the edge. It was definitely one of my favorites.

The day after I made it, I sliced a piece in half and turned the tomato half upside down to make a sandwich (does that make sense?) and then grilled it on the panini press. Best sandwich of my life.

Three years ago: Rye Pecan Rolls

Tomato Herb Focaccia
adapted from Taste of Home
  • 1 package 1/4 ounce active dry yeast
  • 1 cup warm water
  • 2 tablespoons olive oil divided
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 garlic clove minced
  • 1 teaspoon each dried oregano thyme and rosemary, crushed
  • ½ teaspoon dried basil
  • pinch of pepper
  • 2 to 2-1/2 cups all-purpose flour
  • 1 large tomato thinly sliced
  • ¼ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  1. In a large bowl, dissolve yeast in the warm water. Add 1 tablespoon olive oil, salt, sugar, garlic, dried herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft, sticky dough.
  2. Turn onto a floured surface; knead until smooth, about 6-8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Preheat oven to 400F.
  4. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on parchment paper covered baking sheet. Cover and let rise until doubled, about 30 minutes. Drizzle the remaining oil over the dough; use your fingertips to press dimples into the dough while spreading the oil around. Top with tomatoes and cheese.
  5. Bake in preheated oven for 20-25 minutes or until golden brown. Cool on a wire rack.

This post submitted to YeastSpotting.




Tagged with →