I can’t believe we are sharing this recipe! I’m so excited because it is one of my favourites. Over the past year Mr. Pea has become somewhat of an expert bread-maker. This fits him perfectly since he is also an early riser. Waking up to fresh-baked bread? Definitely not complaining!
This multigrain tomato rosemary focaccia is perfect dipped in olive oil and balsamic or used for grilled vegetable sandwiches. We have been known to sometimes have the first for breakfast and the latter for lunch on weekends. Needless to say it doesn’t last very long around here.
I’ve included step by step photos before to make it a little less scary – because if you are anything like me homemade bread seems like something I have no business even thinking of attempting. But I promise this recipe is pretty hard to mess up. No kneading required, you basically just mix things up and let the dough hang out and rise for a bit before baking.
The first photo below is what yeast looks like when it proofs (the yeast forms a creamy foam on the surface of the water after you let it sit for about 10 minutes). After that you add olive oil, salt, water and flour, then mix up the gooey mess until it forms a dough and empty it into an oiled cast iron skillet (or other metal baking pan an inch or two deep).
Spread out the dough with your fingers (is it weird this is the one part I really like doing?) and then pop it in the oven with the light on to rise for about an hour. Just make sure the oven isn’t actually on while you are doing this. You then add sliced tomatoes (press them into the dough so they aren’t just sitting on top) and drizzle with olive oil. Let it rise for another 30min then sprinkle the rosemary and pop in the oven to cook.
Tomato Rosemary Focaccia
- 2 1/2 tsp active dry yeast
- 1 cup warm water
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1 3/4 cup multi-grain bread flour
- 1 roma tomato, thinly sliced
- 1 tsp dried rosemary
- extra olive oil for the pan and to drizzle on top
- Add half of the warm water (1/4 cup) to a large bowl with the yeast. The water should be approx 105 degrees Celsius (if you have a candy thermometer) or so warm it’s almost hot.
- Let yeast and water sit for 10 minutes until proofed (the yeast forms a creamy foam on the surface of the water). Add in the following order (1) olive oil, (2) remaining 1/4 cup water, (3) salt. Stir with spatula to combine.
- Add flour in 1/4 cup increments and keep stirring until it forms a sticky, loose dough.
- Generously coat a 9-inch cast iron skillet (or metal baking pan) with olive oil. Add the dough and stretch out with your fingers so it fills the whole pan.
- Cover the pan (using a plate or plastic wrap) and let rise in the oven with the oven light on until dough has doubled (approx 1 hr).
- Take out of oven and press sliced tomatoes into the dough. Drizzle with approx 1 tsp of olive oil. Cover and let rise in the oven with the light on for an additional 30 min.
- Sprinkle rosemary and another 1/2 tsp of olive oil on the dough. Bake for 20 minutes at 375. Rotate the pan halfway through cooking.
- Let sit for 5 minutes before lifting bread out of pan and serving. Serve with olive oil and vinegar or use to make grilled vegetable sandwiches.