Tomato Focaccia -So easy to bake and One of the Best ! she's a good-looking one.. isn't she?..
Tomato Focaccia פוקאצ'ה עגבניות עסיסית המתכון בעברית
Makes 1 Flatbread recipe by Deborah Mele /Italian Food Forever
1 Pkg. Active Dry Yeast = 7 gr = 2.25 ts.
1 1/2 Cups Warm Water = 375ml
4 Cups All-purpose, Unbleached Flour = 560gr
1 Teaspoon Salt
6 Tablespoons Olive Oil (5 TB)
10 Cherry Tomatoes, Halved, Or Plum Tomatoes Sliced (I use 15 cherry tomatoes)
6 Large Fresh Basil Leaves
H O W :
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 (1/2) hours.
Punch down and place on an oiled baking sheet, forming into an oval or circle. Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.
Variations: Instead of the tomatoes and basil, you might try adding 1 Tbs. Fresh Rosemary to the oil and salt, or sliced olives, thinly sliced zucchini or thinly sliced onions. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
Full recipe is Here
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