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Tomato Rosemary Focaccia

Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Servings 1 loaf

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword appetizer, bake, bread, Breakfast, brunch, castiron, nut-free, soy-free, tomato, Vegan