Focaccia can be used a few ways. If made into a thick, flat loaf, it can be sliced and used for sandwiches or panini. To make a thick focaccia, simple double this recipe so it is 2 inches deep going into the oven.
Here, it pays homage to the first pizza, thought to use a focaccia dough. This makes a thinner focaccia, though still a substantial “crust.”
We blistered some tomatoes with salt and a bit of optional shards of hard cheese for a perfect, casual summer dinner to accompany a chilled wine and crisp salad.
- 3 cups flour
- 2 1/4 teaspoons / 1 package dry yeast
- 2 teaspoons sugar
- 1 cup lukewarm water (body temp)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 2 pints various heirloom grape tomatoes
- Extra virgin olive oil
- (Optional) Romano or Parmesan shards
- All mixing and kneading can be done in a stand mixer or by hand. If using a mixer, start with a paddle attachment and switch to a dough hook for kneading.
- Mix flour, sugar, yeast water and oil, rough mix then add salt. Mix well to a rough dough. Let rest for 5 minutes.
- If kneading by hand, knead for 10 minutes, until springy and smooth. If using mixer, knead for about 5 minutes.
- Let rise in covered bowl until doubled in size (1-2 hours).
- Preheat oven to 450 degrees
- Punch dough down and rest for 10 minutes.
- Roll out on a lightly floured surface to the size of large sheet pan.
- Lay dough on sheet pan lightly oiled with olive oil.
- Use fingers to dimple dough.
- Lightly oil surface of dough with 1-2 tablespoons olive oil.
- Distribute tomatoes across dough, cutting larger tomatoes in half.
- Sprinkle with salt.
- Bake at 450 degrees for 10 minutes.
- Reduce to 400 and bake for another 12-15 minutes.
- Sprinkle popped tomatoes with another small pinch of salt.
- Top with with thin shards of Romano or Parmesan
- Top with fresh chopped basil and/or fresh oregano leaves