Tomato Topped Focaccia
Focaccia topped with tomatoes is a delicious way to use up leftover tomatoes, serve with a bright, zingy pesto.
Ingredients
300 g water, room temperature
7 g instant yeast
3 Tbsp olive oil
1 tsp sugar
450 g strong white bread flour
15 g fine sea salt
For greasing
4 Tbsp olive oil
For the topping
400 g salad tomatoes, sliced
3 garlic cloves, peeled, finely grated
2 Tbsp olive oil
1 Tbsp balsamic vinegar
0.5 tsp fine sea salt
0.5 tsp ground black pepper
To serve
2 Tbsp olive oil
green pesto, as needed, optional
Instructions
STEP 1/5
Fit the Dough Tool.
Add water, yeast, 2 Tbsp of olive oil and sugar into the Appliance bowl.
Mix for 1 minute, speed Min.
Let rest for 5 minutes until the yeast is foamy.
Add flour and salt into the Appliance bowl.
Mix until combined for 1 minute, speed 1.
Mix until the dough is elastic for 7 minutes, speed 2.
STEP 2/5
Grease a large mixing bowl with 1 Tbsp of oil.
Transfer the dough onto a work surface.
(Tip: Grease your hands with oil.)
Shape the dough into a ball and then transfer into the greased bowl.
Cover with a damp tea towel.
Prove for 1 hour until doubled in size.
STEP 3/5
Brush the base and sides of the baking tray with 4 Tbsp of olive oil.
Gently transfer the dough onto a lightly floured work surface.
(Tip: Dampen your hands slightly to prevent the dough from sticking.)
Gently pull the edges of the dough into the centre.
Knead until the dough is smooth and elastic.
Place the dough on the prepared baking tray.
Cover with a damp tea towel.
Prove for 1 hour.
STEP 4/5
Add the tomatoes, garlic, balsamic vinegar, olive oil, salt and pepper into a medium bowl.
Mix gently to combine and set aside to infuse.
STEP 5/5
Preheat the oven to 250ºC.
Gently stretch out the dough so it covers the baking tray evenly.
(Tip: If the dough is too hard to stretch, cover and rest for another 30 minutes.)
Drizzle the dough with 2 Tbsp of olive oil.
Use your fingers to create dimples on the surface of the dough.
(Tip: Be careful not to press too hard or you will deflate the dough.)
Drain the tomato mixture and spread out evenly onto the dough, leaving a 1cm crust around the edges.
(Tip: Alternatively, use a slotted spoon to add the tomato mixture onto the dough.)
Bake for 18 minutes, 250ºC.
Remove from the oven and let cool slightly.
To serve
Carefully transfer the focaccia to a serving plate.
Drizzle small amounts of pesto over the top of the tomatoes.
Slice into 6 equal pieces.
Substitutions
Salad tomatoes can be replaced with vine or any other tomatoes.
Tomato Topped Focaccia
Focaccia topped with tomatoes is a delicious way to use up leftover tomatoes, serve with a bright, zingy pesto.
Ingredients
300 g water, room temperature
7 g instant yeast
3 Tbsp olive oil
1 tsp sugar
450 g strong white bread flour
15 g fine sea salt
For greasing
4 Tbsp olive oil
For the topping
400 g salad tomatoes, sliced
3 garlic cloves, peeled, finely grated
2 Tbsp olive oil
1 Tbsp balsamic vinegar
0.5 tsp fine sea salt
0.5 tsp ground black pepper
To serve
2 Tbsp olive oil
green pesto, as needed, optional
Instructions
STEP 1/5
Fit the Dough Tool.
Add water, yeast, 2 Tbsp of olive oil and sugar into the Appliance bowl.
Mix for 1 minute, speed Min.
Let rest for 5 minutes until the yeast is foamy.
Add flour and salt into the Appliance bowl.
Mix until combined for 1 minute, speed 1.
Mix until the dough is elastic for 7 minutes, speed 2.
STEP 2/5
Grease a large mixing bowl with 1 Tbsp of oil.
Transfer the dough onto a work surface.
(Tip: Grease your hands with oil.)
Shape the dough into a ball and then transfer into the greased bowl.
Cover with a damp tea towel.
Prove for 1 hour until doubled in size.
STEP 3/5
Brush the base and sides of the baking tray with 4 Tbsp of olive oil.
Gently transfer the dough onto a lightly floured work surface.
(Tip: Dampen your hands slightly to prevent the dough from sticking.)
Gently pull the edges of the dough into the centre.
Knead until the dough is smooth and elastic.
Place the dough on the prepared baking tray.
Cover with a damp tea towel.
Prove for 1 hour.
STEP 4/5
Add the tomatoes, garlic, balsamic vinegar, olive oil, salt and pepper into a medium bowl.
Mix gently to combine and set aside to infuse.
STEP 5/5
Preheat the oven to 250ºC.
Gently stretch out the dough so it covers the baking tray evenly.
(Tip: If the dough is too hard to stretch, cover and rest for another 30 minutes.)
Drizzle the dough with 2 Tbsp of olive oil.
Use your fingers to create dimples on the surface of the dough.
(Tip: Be careful not to press too hard or you will deflate the dough.)
Drain the tomato mixture and spread out evenly onto the dough, leaving a 1cm crust around the edges.
(Tip: Alternatively, use a slotted spoon to add the tomato mixture onto the dough.)
Bake for 18 minutes, 250ºC.
Remove from the oven and let cool slightly.
To serve
Carefully transfer the focaccia to a serving plate.
Drizzle small amounts of pesto over the top of the tomatoes.
Slice into 6 equal pieces.
Substitutions
Salad tomatoes can be replaced with vine or any other tomatoes.