Foccacia with Roasted Tomatoes
Makes one large loaf - approximately 9 x 13
for the dough
3 cups flour - all purpose flour, plus more for shaping
1 teaspoon honey
1 teaspoon active dry yeast
1 teaspoon coarse salt, plus more for sprinkling - treat yourself to something ulta-flaky
1 1/4 cup warm water
2 tablespoons olive oil, plus more for pan and bowl
for the tomatoes
1 pint grape tomatoes
4-6 cloves garlic
1/3 cup olive oil
coarse salt to taste
hardy herbs to taste - crushed red pepper, rosemary, thyme
In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast and salt. Add water and honey and process on medium speed until the dough comes together. Continue running mixer on low to develop a smooth dough. Remove from mixer and turn dough onto a lightly floured surface - the dough will be very soft and a bit tacky. Knead to form a smooth ball, adding more flour if needed, and place in an oiled bowl, turning to coat. Cover with the lid and let rise until doubled in bulk - about 1-1/2 hours.
While the dough rises, prepare tomatoes.
Preheat oven to 375F. Wash tomatoes and shake to dry. In a pan with sides, toss tomatoes, whole garlic cloves, oil, salt and herbs to taste. Bake until bubbling and lightly browned on top - about 20-40 minutes. Remove from oven and let cool while finishing the dough.
Increase oven temperature to 425F.
Add a generous amount of olive oil to a 9x13 pan or sheet tray and spread to coat - taller sides will allow a more even rise, a larger pan will give you crispier edges.
Carefully, turn the dough into the pan, taking care to not fully deflate. Oil your hands and use fingers to gently spread the dough evenly across the pan. Let rest 10 minutes and repeat, using your fingers to make deep divots throughout the dough. Let rise about 20 minutes before topping with roasted tomatoes and garlic, drizzling any extra oil over the top of the dough. Repeat divoting process once more and sprinkle with coarse salt.
Bake 20-35 minutes until golden brown and beautiful. As soon as you safely can, remove bread from pan and let cool on a wire rack.
Serving
To maximize flavor, increase the preparation time. Instead of warm water, use room temperature or slightly cool water to start the dough. Rather than 1-1 1/2 hours for the initial rise, allow 8-12 hours to double in bulk before proceeding with the method.
Serving
Enjoy plain, slice in half for sandwiches, cube and toast for croutons - there’s no wrong way!