Tomato Focaccia with Infused Olive Oil
 
Prep time
Cook time
Total time
 
The infused oil gives this bread irresistible flavor, while the tomatoes bring freshness and moisture.
Author:
Recipe type: Bread
Serves: 8 to 10 servings
Ingredients
  • For the Focaccia
  • 1¾ cups warm water
  • 1 package active dry yeast
  • 1 Tbs sugar
  • 5 cups all purpose flour (plus 2-3 T if needed)
  • 1 T salt, plus course salt for sprinkling (I used Maldon)
  • ½ cup olive oil plus ¼ cup olive oil
  • ½ tsp fresh or dried rosemary
  • 2-3 medium tomatoes, sliced
  • 1 small red onion, sliced
  • For the Garlic, Lemon and Herb Infused Oil
  • ½ cup olive oil
  • ½ tsp rosemary (dried or fresh)
  • 6 large garlic cloves, peeled and crushed
  • ¼ tsp salt
  • 1 small bay leaf
  • generous amount of freshly cracked black pepper
  • zest of one lemon
Instructions
For the Garlic, Lemon and Herb Infused Oil
  1. Add all of the ingredients to a sauté pan, excluding the lemon zest. Bring to a bowl and then reduce to a simmer. Cook for 10 minutes and then turn off the heat. Allow the oil to cool completely and then add the zest. Keep in an airtight container and refrigerate until ready to use.
For the Focaccia
  1. In a small bowl or measuring cup, mix together the warm water, sugar and yeast. Let sit in a warm place for 15 minutes or until foamy at the top (I like to keep mine in the microwave).
  2. In the bowl of a stand mixer fitted with a dough hook, combine the 5 cups of flour, salt, ½ cup olive oil and water/yeast mixture, and mix on low speed until it has come together. Then continue to mix on medium for 5 minutes until smooth. If it appears extra sticky, add the additional flour (but don't over mix because it will become sticky again)
  3. Remove the dough from the bowl (I found a flexible bench scraper helpful) and place on a floured work surface. Knead two or three times, adding additional flour if needed to prevent the dough from sticking to the surface. Liberally coat the mixing bowl in olive oil and place the dough back into the bowl. Cover the bowl with plastic wrap or a towel and keep in a warm place for about an hour, or until it has doubled in size (again, I use the microwave)
  4. Coat a rimmed baking sheet with the remaining olive oil. When the dough has doubled in size, place it in the pan and begin to press it out evenly with your fingers. Let the dough rise for an additional hour or until it has doubled in size (this is called the proofing stage).
  5. Meanwhile, preheat the oven to 425 F. When the dough has finished proofing, brush the top of the dough with the infused oil. Sprinkle with the course salt and rosemary, followed by a layer of sliced onions and tomatoes. Bake for 25 to 30 minutes. (The tomatoes will release juice as the dough bakes, so don't confuse the moisture for raw dough. That's what makes this recipe so delicious. It will be fully baked and dry on the inside)
Recipe by A Sue Chef at http://www.asuechef.com/tomato-focaccia-with-infused-olive-oil/