Focaccia Bread With Roasted Tomatoes Recipes

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.

FOCACCIA WITH SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 450 degrees and place rack in the center of the oven.
• Brush a rimmed baking sheet with 1 tablespoon of olive oil. Flatten dough into a rectangular shape with hands and place in center of baking sheet. Work dough to edge of pan with hands. If dough resists or tears, cover with clean kitchen towel and allow to rest a few minutes.
• Prick dough all over with fork. Cover with a clean kitchen towel and allow to rise at room temperature about 20 minutes.
• Brush top of dough with olive oil and top dough with slow-roasted tomatoes and Parmesan cheese. Bake until dough is golden and crisped along the edges, about 15-18 minutes.
• Transfer focaccia to cutting board, drizzle with olive oil, and sprinkle with salt or more grated Parmesan, if desired. Cut and serve immediately.

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 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.

ROASTED EGGPLANT PARMESAN FOCACCIA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
• Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
• When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
• Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
• Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.