Tomato focaccia bread recipe
About tomato focaccia bread
This tomato focaccia is the bread that anyone can easily make. Earlier I didn’t make bread so often, but nowadays I spend more time at home and make more bread. It takes some time to rise the dough, but tomato focaccia doesn’t take much effort. Therefore I often make it for lunch.
Put sun-dried tomatoes and powdered cheese in the focaccia dough, and use cherry tomatoes, shredded cheese and herbs for toppings. It’s very delicious with plenty of tomatoes and cheese.
I like the fact that even if you follow the recipe fairly loosely, you can make it reasonably delicious. If you make it a couple of times and get the hang of it, you will want to make it again and again. If you want to know more about focaccia, please click the link below.
Some recipe tips
If you use sun-dried tomatoes soaked in oil, drain the oil well and chop it roughly before adding to the dough.
After kneading, let the dough rise until double size. Room temperature is fine in warm weather, but in cold weather I do the following in order to shorten the rise time. Place the dough in a plastic container, cover it with a lid. In a slightly larger container pour warm water at about 50C=122F degrees, and float the container containing the dough. Then cover with a tea towel. This method doubles the dough in about 30 – 40 minutes. If the water has cooled, replace it with warm water again.
For the topping, I basically use cherry tomatoes, shredded cheese and herbs such as thyme and rosemary. However, you can really use various ingredients for toppings. For example, bacon, sausage, olive, garlic, chili pepper and some vegetables. It’s fun to arrange various things.
The recipe is set so that 2-3 people can eat it at once. If you have more people, try doubling the ingredients. In that case, the baking time will be about 20-25 minutes.
Tomato focaccia bread
Equipment
- 1 bowl
- 1 plastic container with a lid, and 1 slightly larger container in which another can float.
Ingredients
- 200 – 250 gram Bread flour
- 1 teaspoon Instant dry yeast
- 2/3 tablespoon Sugar
- 1/2 teaspoon Salt
- 2 tablespoon Powdered cheese
- 130 – 150 ml Water (35C / 95F degrees)
- 1 tablespoon Olive oil
- 30 gram Sun dried tomatoes (drain oil, chopped coarsly)
- # 15 – 20 Cherry tomatoes
- # 30 gram Shredded cheese
- # appropriate amount Fresh herbs (thyme, rosemary etc.)
- # 1 – 2 tablespoon Olive oil
- # Salt and pepper
Instructions
- First, put ingredients (bread flour, instant dry yeast, sugar, salt, powdered cheese, olive oil – 1 tablespoon ) in a bowl. (pay attention not to put the yeast in direct contact with salt).
- Pour water around the yeast and sugar, and mix with rubber spatula. When the whole comes together, take it out to work surface dusted with bread flour and knead it for a couple of minutes.
- Add chopped sun-dried tomatoes to the dough and mix to spread the tomatoes into whole dough. Then knead the dough for about 5 minutes until the dough is elastic and smooth.
- Roll the dough into a ball and place it in a bowl, cover it with cling film, and leave it until doubled. Or put it in a plastic container and cover with a lid, float this in a slightly larger container containing 50C / 122F degree of hot water and cover it with tea towel. Let the dough rise until it doubles. If the water has cooled after about 20 minutes, replace it with warm water again.
- When the dough has doubled, take it out from the bowl / container onto a dusted work surface and press it a little to remove large air bubbles and roll it into a ball again. Cover with a tea towel and let it rest for about 10 minutes. Place the dough on a parchment paper. Then roll it into your favorite shape with a rolling pin.
- Make holes on the dough with your fingers (dip your finger in the bread flour to prevent the dough from sticking). Apply a generous amount of olive oil with a brush. Place the dough together with the parchment paper on the baking tray. Cover it with cling film, then cover it with a towel and leave it in a warm place for about 30 minutes until it is a bit risen.
- Preheat the over to 200 C = 392F.
- Remove the cling film and place your favorite topping on the dough. In this recipe, toppings are cherry tomatoes, cheese and herbs. Sprinkle a little salt and pepper. Bake in a 200C = 392F oven for about 13 -15 minutes or until golden.
Notes
It’s easy and delicious, so please try it. Besides focaccia, how about a recipe for Japanese chicken teriyaki pizza? Click the link below if you like to try.
Thank you for reading and Bon Appetit!
