Focaccia With Tomatoes and Rosemary
- Total Time
- 45 minutes, plus up to 2 hours' storing
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons (8 grams) active dry yeast
- 1teaspoon (5 grams) sugar
- 1½cups lukewarm water
- 2tablespoons (25 grams) olive oil, plus an additional 2 tablespoons (25 grams) for drizzling
- 250grams (approximately 2 cups) whole-wheat flour
- 200 to 220grams (approximately 1⅔ to 1¾ cups) unbleached all-purpose flour or bread flour, plus additional as needed for kneading
- 1¾teaspoons (13 grams) salt
- ¾pound Roma tomatoes
- Coarse salt and freshly ground pepper to taste
- 1 to 2tablespoons chopped fresh rosemary (to taste)
Nutritional analysis per serving (14 servings)
148 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 4 grams protein; 201 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
- Step 2
If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
- Step 3
Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1½ to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
- Step 4
Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
- Step 5
Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan or just slightly smaller. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over.
- Step 6
Cut the tomatoes into rounds and place on top of the focaccia. Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all.
- Step 7
Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.
- Advance preparation: You can make the dough through Step 4 and place it in a plastic bag in the refrigerator for up to 2 days. Remove from the bag and bring to room temperature before proceeding. The bread should be eaten or frozen within a couple of days.
Private Notes
Comments
If you are using a pizza stone, the 45 min preheat gives the stone time to heat.
Doable by hand. I've made this once a month for the last year, and never used a standing mixer.
Step 5 Preheat oven comes about 45 minutes before baking, which wastes energy--15 minutes should be plenty of time to preheat the oven and should follow the instruction to let the dough rest for 30 minutes.
I was one of the unlucky ones. It never rose after I punched it down. Turned out stiff and dense. Will try again without whole wheat flower maybe??
Made this tonight exactly as written and it came out great!
I'm unsure why you use so much wheat flour. It makes it way too dense and dry. I thought I would try a recipe that wasn't Ken Forkish's, but from now on I'm going to stick to his.