tomato rosemary focaccia

How To Make tomato rosemary focaccia

• 1

  In the bowl of a stand mixer, combine yeast, honey and water. Stir and let stand for 10 minutes. In a large bowl, whisk together flour, salt and ground rosemary. Add olive oil and flour mixture to yeast and using the dough hook attachment, process on speed 4 for 6 to 7 minutes or until it forms a ball, adding more flour if necessary.
• 2

  Remove dough and shape into a ball. Place dough in a lightly oiled bowl and cover with plastic wrap and then a dish towel. Transfer in the oven with temperature off for 1 ½ to 2 hours or until it doubles its size.
• 3

  Punch dough and oil the same plastic wrap; cover and let it sit for 15 minutes. Grease a 9x13-inch cookie sheet with oil. Place dough on the prepared cookie sheet and roll into a rectangular shape - stop and wait 5 minutes for the gluten to relax before continuing to shape. Cover with a dish towel and let it rise until doubled, about 30 minutes.
• 4

  Preheat oven to 425ºF. With fingertips, make dimples on top of dough. Place sliced tomatoes on top of the focaccia. Sprinkle with coarse sea salt, pepper, and rosemary. Drizzle the remaining olive oil over the focaccia before transferring to the preheated oven. Bake it for 25 to 30 minutes or until the bread is golden brown. Let is rest for 10 minutes before serving.
• 5

  Note: To freeze cooled focaccia squares, place in a container separated with layers of wax paper. To use, reheat squares on a baking sheet in a preheated 400ºF oven until heated through
• 6

  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=ZhSLnooSgeQ
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