Summer's bounty shines brightest in this recipe for authentic Italian tomato focaccia. Forget bland, supermarket loaves; this focaccia bursts with the vibrant flavors of sun-ripened tomatoes, fragrant herbs, and a perfectly crisp crust. Imagine sinking your teeth into a warm slice, the salty olive oil mingling with the sweetness of the tomatoes, each bite a little taste of the Mediterranean sun. We’ll use simple, high-quality ingredients to create a focaccia that's both beautiful and utterly delicious, perfect for sharing with friends and family.
This recipe isn't just about the final product; it's about the journey of creating something truly special. From the gentle kneading of the dough to the satisfying thud of the tomatoes sinking into the dimpled surface, every step is a pleasure. Ready to transform humble ingredients into an extraordinary loaf? Let's dive into the step-by-step guide below and bring this incredible summer focaccia to life.
Tools Needed
- Mixing bowl
- Oil bowl
- Tray
- Oven
- Cooling rack
Ingredients
- Yeast
- Warm water
- Honey
- Semolina flour
- Double zero flour
- Salt
- Bloom cheese
- Garlic
- Anchovies
- Olive oil
- Tomato paste
- Cherry tomatoes
- Tinned cherry tomatoes
- Pata
- Oregano
- Flaky sea salt
Step-by-Step Instructions
Step 1. Prepare the Dough and Sauce
- Activate yeast by adding it to warm water with honey. Stir and let sit for 5-10 minutes until frothy.
- In a mixing bowl, combine semolina and double zero flour, salt, and bloom cheese. Mix into a shaggy dough, then knead until smooth and elastic.
- Transfer dough to an oiled bowl, cover, and let rise in a warm place for about an hour.
- Sauté garlic and anchovies in olive oil. Add tomato paste and cook until it darkens.
- Add halved cherry tomatoes and sauté until soft, then gently mash them.
- Add tinned cherry tomatoes, pata, salt, and oregano. Simmer semi-covered for about an hour until thickened.
Step 2. Shape and Rise the Focaccia
- Once the focaccia dough has doubled, transfer it to a generously oiled tray. Stretch it to the corners and let rise for 30-45 minutes.
Step 3. Assemble and Bake
- Spread a thick layer of cooled tomato sauce over the risen dough. Drizzle with olive oil, sprinkle with oregano and flaky sea salt.
- Bake at 220°C (430°F) for 25-30 minutes until golden and crispy.
Step 4. Cool and Serve
- Transfer to a cooling rack to cool. Add a final drizzle of olive oil and whole anchovies (optional).
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Tips
- This recipe is a family heirloom, passed down from my Nana.
Nutrition
- N/A
FAQs
1. Can I use canned tomatoes instead of fresh?
While fresh tomatoes give the best flavor, you can use good quality canned San Marzano tomatoes. Just be sure to drain them well before using.
2. How do I store leftover focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a low oven before serving.
This authentic Italian tomato focaccia is the perfect embodiment of summer flavors, a testament to the beauty of simple ingredients elevated to perfection. Enjoy the satisfying crunch of the crust and the burst of juicy tomatoes with every bite, savoring the fruits of your labor. Now go forth and impress your friends and family with this irresistible treat!