Roasted Tomato Foccacia Bread Food

ROASTED TOMATO AND GARLIC FOCACCIA

Steps:

• *To Roast Roma Tomatoes: Preheat oven to 425 F. Toss roma tomatoes in a large roasting pan. Drizzle with a bit of olive oil and season with salt and pepper. Toss to coat. Cut a small slit in the top of each tomato. Roast in preheated oven for about 1 hour. Cool, then transfer to a bowl or bag and refrigerate or freeze for later.
• To make the focaccia dough: In a large bowl of the bowl of a stand mixer, combine the yeast with the warm water and sugar. Allow to stand for 5 minutes. Add olive oil, salt, garlic powder and 2 cups of the flour. Mix to combine. Start adding additional flour, in small increments, until you have a smooth, moist dough.
• Transfer dough to a floured work surface. Shape in to a ball, cover with a clean tea towel and let stand 20 minutes.
• Prepare the Herb Oil: Combine all the Herb Oil ingredients in a small bowl and stir to combine. Set aside.
• Once focaccia dough has rested, grease a 7x11-inch pan (or 8 or 9-inch round cake pagenerously with olive oil. Roll out the dough in to the exact size of your pan (using a bit of flour if sticky), then transfer to your prepared pan, pressing it right out to the edges of the pan with your finger-tips. Spread herb oil evenly over-top and refrigerate dough, uncovered for 3 hours.
• After 3 hours, remove focaccia from refrigerator. Drain any liquid from the tomatoes and hand-crush them over-top of your focaccia, keeping them quite chunky. Top with some grated parmesan cheese.
• Preheat oven to 325 F. Cover focaccia loosely with greased plastic wrap and set pan on top of preheating oven to rise for 30-40 minutes, or until dough has risen slightly above the sides of the pan.
• Bake in 325 F. oven until golden brown, about 30 minutes. Cut into square, wedges or slices and enjoy as is or serve with an olive oil/balsamic dip. Freezes well.

OVEN ROASTED TOMATO FOCACCIA

Steps:

• Combine 2 1/2 cups of flour, yeast, salt, sugar and onion powder. Mix well.
• Form well in flour. Add warm water and 2 Tbsp canola oil.
• Stir until ingredients are combined and becomes difficult to stir with a spoon.
• Turn dough onto lightly floured surface and knead for 6 - 7 minutes. Add more flour as needed to prevent stickiness.
• Shape dough into ball and place in oiled bowl turning to coat all sides with 1/2 Tbsp oil.
• Cover loosely with clean towel and let rest for 20 minutes. Prepare Roasted Tomatoes while waiting.
• Using remaining 1/2 Tbsp canola oil, to generously grease a 9x13" (23x33 cm) pan to ensure a nice crispy outside.
• Roll and stretch out dough to fit pan and press out the air.
• Use fingers to poke dimples into dough to bottom of pan.
• Cover with clean towel and let rest 15 minutes.
• Preheat oven to 400°F (200°C) and grease a 9x13" (23x33 cm) rimmed pan with canola oil.
• Wash and slice tomatoes 1/2" (1.5 cm) thick. Place cut side up on baking sheet.
• Tuck garlic halves randomly into middle of tomatoes, not directly on baking sheet to help prevent scorching.
• Drizzle tomatoes and garlic with 1 Tbsp of canola oil.
• Bake at to 400°F (200°C) for 20 to 30 minutes. Check to ensure browning - not charring.
• Remove from oven and let cool slightly.
• Once dough has risen and roasted tomatoes have cooled, assemble focaccia.
• Drizzle 1/2 Tbsp canola oil on top of dough.
• Mash roasted tomatoes with a fork and spread evenly on top of dough. Sprinkle with Italian seasoning and remaining 1/2 Tbsp canola oil.
• Bake at to 400°F (200°C) for 20 to 25 minutes til dough is light golden brown.
• Sprinkle with Parmesan cheese and slice into squares. Serve warm or cold.

ROASTED TOMATO FOCACCIA

Steps:

• In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast and sugar. Let stand for 5 minutes until the yeast becomes foamy. Stir in 1 cup flour and 1/4 cup olive oil. Let stand for an additional 5 minutes. Add the remaining flour and 1/2 teaspoon kosher salt and mix on medium speed until a sticky but smooth dough forms. Transfer the dough to an oiled bowl and let rest for 1 hour.
• Preheat the oven to 400 degrees F.
• Arrange the tomatoes, cut side up in a single layer on a parchment lined-sheet pan. Roast for 25-30 minutes until the tomatoes are wrinkled at the edges, but still juicy in the middle.
• Increase the oven temperature to 450 degrees F. Oil a 13-inch by 9-inch sheet pan. Stretch the dough to fit the pan. Use your fingers to press dimples all over the dough. Allow the dough to rise slightly, about 20 minutes.
• Press tomatoes into the dough. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon flaky sea salt and 1/4 teaspoon black pepper.
• Bake for 20-25 minutes until light golden brown. Transfer to a wire rack to cool. Sprinkle with parsley and chives.
• Focaccia can be served warm or at room temperature.

ROASTED TOMATO FOCACCIA BREAD

Steps:

• Heat the water and olive oil in a saucepan over medium heat until it starts to steam. Remove from heat and let cool for about 5 minutes, or until temperature is 120-130°F.
• In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, yeast and half of the fresh thyme. Add the water mixture and mix until it forms a wet dough, scraping down the bowl as necessary.
• Add the remaining bread flour 1/4 cup at a time while mixing until dough clears the bowl and is tacky but doesn't stick to your fingers when touched. You may not need all 2 ½ cups flour.
• Knead for 5-7 minutes until smooth and elastic. Place bowl in a greased bowl and turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down dough and knead a few times to remove air bubbles. Shape dough into a rough 14-inch circle on a sheet pan, cover, and let rise for an additional 15 minutes. Use your fingers to dimple the dough, pressing your fingers all the way down.
• Brush with olive oil and gently press the tomatoes into the top of the dough. Sprinkle with remaining thyme and a heavy pinch of salt.
• Bake at 375°F until golden brown, about 20-25 minutes. Serve warm or at room temperature.
• Focaccia is best consumed the day it is made, but will keep well wrapped at room temperature for a few days.

TOMATO-HERB FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.