Best Roasted Tomato Foccacia Bread Recipes

ROASTED TOMATO FOCACCIA

Steps:

• In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast and sugar. Let stand for 5 minutes until the yeast becomes foamy. Stir in 1 cup flour and 1/4 cup olive oil. Let stand for an additional 5 minutes. Add the remaining flour and 1/2 teaspoon kosher salt and mix on medium speed until a sticky but smooth dough forms. Transfer the dough to an oiled bowl and let rest for 1 hour.
• Preheat the oven to 400 degrees F.
• Arrange the tomatoes, cut side up in a single layer on a parchment lined-sheet pan. Roast for 25-30 minutes until the tomatoes are wrinkled at the edges, but still juicy in the middle.
• Increase the oven temperature to 450 degrees F. Oil a 13-inch by 9-inch sheet pan. Stretch the dough to fit the pan. Use your fingers to press dimples all over the dough. Allow the dough to rise slightly, about 20 minutes.
• Press tomatoes into the dough. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon flaky sea salt and 1/4 teaspoon black pepper.
• Bake for 20-25 minutes until light golden brown. Transfer to a wire rack to cool. Sprinkle with parsley and chives.
• Focaccia can be served warm or at room temperature.

FOCACCIA WITH TOMATOES AND ROSEMARY

Steps:

• 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.
• 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.
• 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 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
• Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
• 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.
• 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.
• 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.

ROASTED TOMATO FOCACCIA BREAD

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.

FOCACCIA BREAD WITH ROASTED TOMATOES

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.

ROASTED TOMATO FOCCACIA BREAD

Steps:

• 1. Place water and oil in bread machine pan. Add flour, sugar, salt, powdered milk, Parmesan cheese and Mrs. Dash seasoning. Place in machine and add yeast, run on Dough ONLY cycle.
• 2. Once dough has kneaded, rested and rose, remove and place in a 11x13 oiled baking dish. Make indention's in it using fingertips. Brush with garlic infused olive oil. Cover with towel and let sit until it has doubled in size.
• 3. Once dough is ready for oven, cut tomato into slices and roast in a skillet with a drizzle of olive oil.
• 4. Sprinkle some mozzarella or provolone cheese on top of dough, the amount is up to you, then place tomatoes on cheese sprinkle with fresh cracked black pepper, coarse sea salt (if desired) and/or red pepper flakes and a little Parmesan if you like.
• 5. Bake 400° for 20-22 min. Garnish with basil or chopped Italian parsley.

OVEN ROASTED TOMATO FOCACCIA

Steps:

• Combine 2 1/2 cups of flour, yeast, salt, sugar and onion powder. Mix well.
• Form well in flour. Add warm water and 2 Tbsp canola oil.
• Stir until ingredients are combined and becomes difficult to stir with a spoon.
• Turn dough onto lightly floured surface and knead for 6 - 7 minutes. Add more flour as needed to prevent stickiness.
• Shape dough into ball and place in oiled bowl turning to coat all sides with 1/2 Tbsp oil.
• Cover loosely with clean towel and let rest for 20 minutes. Prepare Roasted Tomatoes while waiting.
• Using remaining 1/2 Tbsp canola oil, to generously grease a 9x13" (23x33 cm) pan to ensure a nice crispy outside.
• Roll and stretch out dough to fit pan and press out the air.
• Use fingers to poke dimples into dough to bottom of pan.
• Cover with clean towel and let rest 15 minutes.
• Preheat oven to 400°F (200°C) and grease a 9x13" (23x33 cm) rimmed pan with canola oil.
• Wash and slice tomatoes 1/2" (1.5 cm) thick. Place cut side up on baking sheet.
• Tuck garlic halves randomly into middle of tomatoes, not directly on baking sheet to help prevent scorching.
• Drizzle tomatoes and garlic with 1 Tbsp of canola oil.
• Bake at to 400°F (200°C) for 20 to 30 minutes. Check to ensure browning - not charring.
• Remove from oven and let cool slightly.
• Once dough has risen and roasted tomatoes have cooled, assemble focaccia.
• Drizzle 1/2 Tbsp canola oil on top of dough.
• Mash roasted tomatoes with a fork and spread evenly on top of dough. Sprinkle with Italian seasoning and remaining 1/2 Tbsp canola oil.
• Bake at to 400°F (200°C) for 20 to 25 minutes til dough is light golden brown.
• Sprinkle with Parmesan cheese and slice into squares. Serve warm or cold.