Tomato Focaccia Bread

Tomato Focaccia Bread is a simple yeast dough that is crispy, salty, and full of delicious tomato and lemon flavor.

Course Bread

Cuisine Italain

Prep Time 15

Cook Time 25

Rise Time 2 30

Total Time 3 10

Servings Slices

Calories 125kcal

Equipment

Stand mixer with a dough hook attachment
Medium-sized bowl
Clean kitchen towel
12” x 18” baking pan with raised edges
Cutting board
sharp knife
Brush for olive oil application

Ingredients

1 package dry active yeast
1 ¾ cups warm water
4 cups flour
3 teaspoons salt
4 tablespoons olive oil
Flake sea salt for sprinkling
Garnishes: Lemons chives, grape tomatoes, sage leaves

Instructions

Place the packet of yeast in the warm water and allow it to bloom. This will probably take around 5 minutes.
Using a stand mixer with the dough hook attachment, place the flour, salt and 2 tablespoons of olive oil in the bowl.
Add the bloomed yeast and water and knead on medium speed for 6-8 minutes. The dough should start to pull away from the edges of the bowl when it is ready. If the dough looks really sticky, add a small amount of flour to see if it becomes a ball. Repeat as necessary.
Brush a medium sized bowl with some olive oil and place the ball of dough in the oil and roll it around to coat it. Cover it with a clean towel and place the bowl in a warm area to allow it to rest and rise for 2 hours.
Once it has doubled in size, punch it down as you push it to fit a 12” x 18” baking pan with raised edges. Brush the surface of the bread with the remaining olive oil.
Slice the lemons into thin ¼” thick slices, and cut the tomatoes in half.
Place the lemons as the center of the “flowers” in increments along the bread.
Next, use the chives to create stems for each of the lemon flowers. Finally, place the tomatoes, slice side up, in increments around the lemon slices to create petals for the flower and place the sage leaves as desired next to the chive stems.
Sprinkle it with the flake sea salt and cover it with a clean towel and set someplace warm to rise for about 20-30 minutes.
Preheat the oven to 425 degrees. Bake for 20-25 minutes, or until golden brown.
Remove and allow to cool slightly before slicing. Store any leftovers in an airtight container for up to 3 days.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition