Roasted Garlic and Tomato Focaccia

This focaccia is fluffy on the inside and crispy on the outside. It’s soaked with olive oil for a rich flavorful texture that is finished with lots of flaky sea salt and tomatoes.

Focaccia is one of my favorite breads to make at home. It is easy to put together and only takes a little while to rise. The best part is that you can top it with just about anything. It is crispy and rich with olive oil and roasted garlic. Make sure to use a good flake sea salt to bring out the flavors.

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What ingredients do you need for roasted garlic and tomato focaccia?

• 1 tablespoon yeast
• 1 1/4 cup warm water
• 2 tablespoons olive oil
• 1 1/3 cup bread flour
• 1 1/3 cup all-purpose flour
• 1 kosher sea salt
• 1/4 cup roasted garlic cloves
• 1 cup olive oil
• 1 cup cherry tomatoes, cut in half
• 2 tablespoons Italian parsley
• 2 tablespoons maldon sea salt

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The Recipe..

Place yeast and warm water (not hot) in a mixing bowl with a dough hook. The water should be about 110 degrees and feel warm on your wrist, like checking a baby bottle. Now check to make sure the yeast is alive, if it starts to bubble and look murky you are good. If the yeast sits at the bottom and does nothing it is dead and not good. When the yeast gets murky mix together the flours and salt. Then add the olive oil to the yeast and half of the flour. MIx with a dough hook to get started and and when starting to form a dough, add the garlic cloves and the rest of the flour. Continue to mix until it forms a sticky dough. It will be loose and sticky. Let the dough knead with the hook for 5 minutes.

Cover dough with a cloth. I try to keep it in the mixing bowl, but you want the bowl to be big enough so that when it rises and doubles in size it will not touch  the cloth. Let sit for about an hour in a warm spot, or until doubled in size. I usually turn on my oven and let it sit next to it. Set the oven to 375 degrees.

When the dough has risen, pour half of the olive oil on the bottom of the sheet pan and pour dough on top. Using your fingers make a stippling motion to push dough to the 4 corners of the pan evenly. This creates the valleys for the olive oil to puddle in and creates the crunchy bite. Drizzle the rest of the oil on top, scatter the cherry tomatoes and sprinkle with sea salt. Bake for about 60-75 minutes or until crisp and golden brown.

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Recipe Tips:

• All kinds of toppings can be used in this recipe, such as prosciutto, goat cheese, sun dried tomatoes, olives, basil, oregano, and ricotta. The combinations are endless!
• You could also add 1 clove of garlic.
• If you would like to add fresh herbs such as cilantro or parsley chop, add them before serving, do not bake with the herbs on top as they will burn.

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Make Ahead:

• The dough can be made the night before and placed in the refrigerator to rise overnight. Just take out the next day and let it warm up and rise on the counter before baking.
• Cooked focaccia can be frozen after baking wrapped tightly in plastic wrap and then placed in a ziplock bag. You want to make sure that moisture does not get in.
  

Storing tips:

• If serving the next day, keep the bread overnight on the countertop so it remains crispy. Any longer and place it in the refrigerator tightly wrapped in plastic.
• Focaccia can be frozen in dough form or after it has been baked and reheated.

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