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.
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Tomato Herb Focaccia
Ingredients
- 1 package (¼ ounce active dry yeast)
- 1 cup warm water
- 2 tablespoons olive oil (divided)
- 1-½ 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 2-½ cups all-purpose flour
- 1 large tomato (thinly sliced)
- ¼ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- In a large bowl, dissolve yeast in the warm water. Add 1 tablespoon olive oil, salt, sugar, garlic, dried herbs, pepper and 1-½ cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft, sticky dough.
- 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
- Preheat oven to 400F
- 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.
- Bake in preheated oven for 20-25 minutes or until golden brown. Cool on a wire rack.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 116Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 404mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 3g
Miz Helen says
Good Morning Amanda,
It has been my pleasure to have your blog as my assignment this month for SRC. I had a hard time making a decision about the recipe to choose, there are so many wonderful recipes here. I did make this Tomato Herb Focaccia and it was fabulous, we really enjoyed it and will be having it again and again. Thank you for your great recipes!
Miz Helen
Deb @ Ate by Ate says
I love focaccia too and my favourite is this rosemary-thyme grilled one from this brunch spot I love. The tomatoes and cheese look so perfect on yours and I almost taste it through my computer because it looks so fab! You would totally be BFFs with one of my close guy friends because he loves baking bread too. He bakes bread every weekend!
Tracey says
Focaccia is so good, and this version looks fantastic!! I haven’t been baking much either lately, but this would definitely motivate me to get out of my funk.
Rachel Cooks (formerly Not Rachael Ray) says
This looks great. I need to start baking more too.
Megan {Country Cleaver} says
Focaccia makes the world go ’round. At least my world. Because carbs rule it. Gorgeousness.
Hills Dale Home Front says
This recipe looks really good. I love my panini press and look forward to trying this bread on it!
Erin @ Dinners, Dishes, and Desserts says
This looks gorgeous! Yeast never disappoints at altitude, still working out the kinks with baking soda and baking powder. I might have re-thought moving out here, if I would have known how difficult some things would be!
Katrina @ In Katrina's Kitchen says
This looks so good. I will pin it so I can remember it this summer when I have a bazillion tomotoes. Yum!
Rachel @ Baked by Rachel says
I’m going to imagine those are really pepperonis. ;) Love a good focaccia!
Cassie says
This is perfection. I love tomato/herb with bread. Love it!
Katrina @ Warm Vanilla Sugar says
Mmm I had a similar focaccia in Italy last year. Love this!
Blog is the New Black says
Sounds delish!
Cindy @ Once Upon a Loaf says
Oh my goodness! Right up my alley. I must make this soon – great job; it’s just gorgeous and looks DELICIOUS!
nicole says
6 weeks until i am visiting… on the list. ha!!!
Nicky @ Pink Recipe Box says
It looks so thick and airy! I’ve been wanting to try foaccia for ages. Pinned this recipe!