Best Focaccia Bread With Roasted Tomatoes Recipes

ROASTED TOMATO AND GARLIC FOCACCIA

Roasted Tomato and Garlic Focaccia image

Delicious focaccia bread, flavoured and topped with garlic and herbs and roasted roma tomatoes. Freezes well.

Provided by Jennifer

Categories Bread

Time 5h

Number Of Ingredients 14

Ingredients

1/2 tsp active dry or instant yeast
3/4 cup water (lukewarm)
1/2 tsp sugar
4 Tbsp extra virgin olive oil
1 1/2 tsp kosher salt (use less if using fine salt)
1/2 tsp garlic powder (*see Note 1)
3 cups all-purpose flour
1 1/2 tsp fresh basil leaves (chopped, or 3/4 tsp. dried basil)
1 1/2 tsp fresh parsley leaves (chopped, or 3/4 tsp. dried parsley)
1/2 tsp garlic powder
Salt and pepper
3 Tbsp olive oil
8 Roasted Roma Tomatoes (or 8 canned plum tomatoes drained, roasting instructions below)
2-3 Tbsp Parmesan cheese (grated)

Steps:

*To Roast Roma Tomatoes: Preheat oven to 425 F. Toss roma tomatoes in a large roasting pan. Drizzle with a bit of olive oil and season with salt and pepper. Toss to coat. Cut a small slit in the top of each tomato. Roast in preheated oven for about 1 hour. Cool, then transfer to a bowl or bag and refrigerate or freeze for later.
To make the focaccia dough: In a large bowl of the bowl of a stand mixer, combine the yeast with the warm water and sugar. Allow to stand for 5 minutes. Add olive oil, salt, garlic powder and 2 cups of the flour. Mix to combine. Start adding additional flour, in small increments, until you have a smooth, moist dough.
Transfer dough to a floured work surface. Shape in to a ball, cover with a clean tea towel and let stand 20 minutes.
Prepare the Herb Oil: Combine all the Herb Oil ingredients in a small bowl and stir to combine. Set aside.
Once focaccia dough has rested, grease a 7x11-inch pan (or 8 or 9-inch round cake pagenerously with olive oil. Roll out the dough in to the exact size of your pan (using a bit of flour if sticky), then transfer to your prepared pan, pressing it right out to the edges of the pan with your finger-tips. Spread herb oil evenly over-top and refrigerate dough, uncovered for 3 hours.
After 3 hours, remove focaccia from refrigerator. Drain any liquid from the tomatoes and hand-crush them over-top of your focaccia, keeping them quite chunky. Top with some grated parmesan cheese.
Preheat oven to 325 F. Cover focaccia loosely with greased plastic wrap and set pan on top of preheating oven to rise for 30-40 minutes, or until dough has risen slightly above the sides of the pan.
Bake in 325 F. oven until golden brown, about 30 minutes. Cut into square, wedges or slices and enjoy as is or serve with an olive oil/balsamic dip. Freezes well.

Nutrition Facts : Calories 240 kcal, Carbohydrate 31 g, Protein 5 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 370 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ROASTED TOMATO FOCACCIA BREAD

Roasted Tomato Focaccia Bread image

A light and chewy loaf of focaccia bread topped with roasted cherry tomatoes and fresh thyme.

Provided by Annalise

Categories Snack

Time 1h40m

Number Of Ingredients 10

Ingredients

1 cup water ((250 ml))
1 tablespoon olive oil
2 - 2 ½ cups bread flour ((240-300 grams))
1 teaspoon coarse salt
1 tablespoon granulated sugar
1 packet Red Star Active-Dry Yeast ((2 ¼ teaspoons))
1 tablespoon fresh thyme (, divided)
1 cup cherry or grape tomatoes (, halved (150 grams))
Additional olive oil (, for brushing)
Coarse salt (, for sprinkling)

Steps:

Heat the water and olive oil in a saucepan over medium heat until it starts to steam. Remove from heat and let cool for about 5 minutes, or until temperature is 120-130°F.
In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, yeast and half of the fresh thyme. Add the water mixture and mix until it forms a wet dough, scraping down the bowl as necessary.
Add the remaining bread flour 1/4 cup at a time while mixing until dough clears the bowl and is tacky but doesn't stick to your fingers when touched. You may not need all 2 ½ cups flour.
Knead for 5-7 minutes until smooth and elastic. Place bowl in a greased bowl and turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough and knead a few times to remove air bubbles. Shape dough into a rough 14-inch circle on a sheet pan, cover, and let rise for an additional 15 minutes. Use your fingers to dimple the dough, pressing your fingers all the way down.
Brush with olive oil and gently press the tomatoes into the top of the dough. Sprinkle with remaining thyme and a heavy pinch of salt.
Bake at 375°F until golden brown, about 20-25 minutes. Serve warm or at room temperature.
Focaccia is best consumed the day it is made, but will keep well wrapped at room temperature for a few days.

Nutrition Facts : Calories 282 kcal, Sugar 2 g, Sodium 295 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 54 g, Fiber 2 g, Protein 9 g, ServingSize 1 serving

FOCACCIA BREAD WITH ROASTED TOMATOES

Focaccia Bread with Roasted Tomatoes image

This is a Bread Machine Recipe The ONLY thing I would do different, is add more tomatoes. This is a very flavorful bread and the bites with the tomato in them were the very best of the best. I used 4 tomatoes but next time will use 6.

Provided by Lynn Socko

Categories Flatbreads

Time 3h20m

Number Of Ingredients 17

Ingredients

DOUGH RECIPE
1 c water 80°
2 Tbsp garlic infused butter
3 c all purpose flour
2 Tbsp powdered milk
2 Tbsp sugar, granulated
1 1/2 tsp sea salt
1 tsp cracked black pepper
1 tsp dried basil
1 tsp dry active yeast
8 oz very flavorful cheese, grated, reserve 2 oz.
TOPPINGS
1/4 c garlic infused butter or olive oil, to brush pan and roast tomatoes
4 roma tomatoes, sliced
**red pepper flakes
**fresh basil leaves
**coarse sea salt

Steps:

1. This is the cheese I used. You will want to use a cheese with a strong flavor so it will stand out in the bread. Reserve about 2 oz. to put on top after baking.
2. Peel and crush two or three garlic cloves and place in a pan with 1/2 c of butter or olive oil. Simmer on very low for a few minutes. You will use 2 tbsp. in the bread dough, the rest is for roasting tomatoes and brushing baking dish.
3. Add ingredients into bread pan according to manufactures instructions, all except cheese and yeast. Make an indention in the flour after it is in the bread pan and add yeast.
4. Set on DOUGH ONLY cycle. As soon as the dough has begun to form a ball, add 6 oz.of the cheese a little at a time allowing it to work into the dough before adding more. If you add all at once it will not mix in evenly.
5. Pour just enough garlic infused butter or olive oil in non stick skillet to just barely coat bottom. Slice about 4 tomatoes into med. slices. Simmer on one side for about 4 min. then flip and simmer another min or two. Remove and set aside.
6. Allow bread to knead and rise. Once done, remove and place in 11x13 baking pan that has been thoroughly brushed with garlic infused butter or olive oil.
7. Spread out with fingertips till it fills the pan. Make indention in dough with finger tips.
8. Place pan roasted tomatoes on top of dough. Sprinkle with red pepper flakes. Cover with a hand towel and place in warm spot to rise.
9. When dough has risen (doubled) heat oven to 400°. Sprinkle on coarse sea salt. Bake 20-22 min. As soon as you remove from oven, drop remaining cheese on top. Allow to cool and garnish with chopped fresh basil.