Tomato Basil Garlic Rosemary Focaccia

Ingredients:

For the dough:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F/45°C)
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 2 tablespoons olive oil

For topping:

• 2-3 Roma tomatoes, sliced
• Fresh basil leaves
• 4 cloves garlic, minced
• Fresh rosemary leaves
• Coarse sea salt
• Olive oil for drizzling

Special notes about ingredients in this bread recipe:

Here are some special notes about the ingredients in this Tomato Basil Garlic Rosemary Focaccia recipe:

1. Flour: All-purpose flour is commonly used for making focaccia, but you can also use bread flour for a slightly chewier texture.
2. Yeast: Active dry yeast is used in this recipe to help the dough rise. Make sure the yeast is not expired and that the water you mix it with is around 110°F (45°C) to activate it properly.
3. Salt: Salt not only adds flavor to the dough but also helps to control the fermentation process. Use a good quality salt for the best flavor.
4. Olive oil: Olive oil adds richness and flavor to the dough, as well as contributing to the texture of the crust. Extra virgin olive oil is preferred for its robust flavor.
5. Tomatoes: Roma tomatoes are recommended for their firm texture and rich flavor, but you can use any variety of tomatoes you prefer. Just make sure to slice them thinly so they cook evenly on the focaccia.
6. Basil: Fresh basil leaves provide a fragrant and aromatic flavor to the focaccia. You can use whole leaves or chiffonade them (thinly slice into ribbons).
7. Garlic: Fresh garlic adds a pungent flavor to the focaccia. Mince it finely for even distribution of flavor throughout the bread.
8. Rosemary: Fresh rosemary leaves contribute a piney, earthy flavor to the focaccia. Strip the leaves from the woody stems and scatter them over the dough.
9. Coarse sea salt: Coarse sea salt is sprinkled on top of the focaccia before baking to add texture and enhance the flavor. It’s best to use coarse sea salt rather than table salt for its crunchy texture and milder flavor.
10. Water: The water used in this recipe should be warm (about 110°F/45°C) to activate the yeast. Using water that is too hot can kill the yeast, while water that is too cold may not activate it properly.

Instructions:

1. Activate the yeast: In a small bowl, mix the warm water with yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with olive oil. Mix until it forms a rough dough.
3. Knead the dough: On a floured surface, knead the dough for about 5-10 minutes until it becomes smooth and elastic. Add more flour if the dough is too sticky.
4. First rise: Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
5. Preheat the oven: Preheat your oven to 425°F (220°C).
6. Shape the dough: Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and gently press it out to fit the size of the baking sheet.
7. Second rise: Cover the dough with a kitchen towel and let it rise for another 20-30 minutes.
8. Add toppings: Press your fingertips all over the dough to create dimples. Arrange the tomato slices, basil leaves, minced garlic, and fresh rosemary on top. Drizzle with olive oil and sprinkle with coarse sea salt.
9. Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown and cooked through.
10. Cool and serve: Once baked, let the focaccia cool slightly on a wire rack before slicing and serving. Enjoy your Tomato Basil Garlic Rosemary Focaccia

how to serve it ?

Tomato Basil Garlic Rosemary Focaccia is a versatile bread that can be served in various ways. Here are some serving suggestions:

1. As an Appetizer or Side Dish: Serve warm slices of focaccia as an appetizer or side dish alongside a meal. You can pair it with soups, salads, or antipasto platters. It’s particularly delicious dipped in balsamic vinegar and olive oil.
2. Sandwiches: Use focaccia to make sandwiches. Cut it horizontally and fill it with your favorite ingredients such as sliced meats, cheeses, roasted vegetables, and spreads like pesto or hummus. Press the sandwich together and cut into individual portions.
3. Bruschetta: Toast slices of focaccia until they are crispy, then top them with diced tomatoes, basil, garlic, olive oil, and a sprinkle of salt for a quick and tasty bruschetta.
4. Toast or Crostini: Slice leftover focaccia and toast it until golden brown. You can serve the toasted slices as crostini with various toppings such as tapenade, cheese spreads, or roasted peppers.
5. Accompaniment to Italian Dishes: Serve focaccia alongside Italian dishes like pasta, lasagna, or risotto. It’s a great alternative to traditional garlic bread and adds a rustic touch to the meal.
6. Party Platter: Arrange slices of focaccia on a platter with other appetizers like olives, cured meats, cheeses, and roasted vegetables for a party or gathering.
7. Snack or Light Meal: Enjoy focaccia on its own as a snack or light meal. You can simply tear off pieces and savor its delicious flavor, or pair it with dips like hummus, tzatziki, or marinara sauce.

Regardless of how you choose to serve it, Tomato Basil Garlic Rosemary Focaccia is sure to be a hit with its flavorful toppings and soft, chewy texture. Enjoy experimenting with different serving ideas to find your favorite way to enjoy this delicious bread

Frequently Asked Questions (FAQs):

Here are some frequently asked questions (FAQs) related to making classic garlic rosemary focaccia bread:

1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in equal amounts. You may skip the activation step and directly mix the instant yeast with the dry ingredients.
2. Can I use all-purpose flour instead of bread flour? While bread flour is preferred for its higher protein content, you can use all-purpose flour as a substitute. The texture may be slightly different, but the focaccia will still turn out delicious.
3. Can I use dried rosemary instead of fresh? Yes, you can use dried rosemary instead of fresh. However, fresh rosemary will provide a more vibrant flavor. If using dried rosemary, use about half the amount called for in the recipe.
4. How do I store leftover focaccia? Store leftover focaccia in an airtight container or resealable plastic bag at room temperature for up to 2 days. You can also freeze it for longer storage. To reheat, place it in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
5. Can I customize the toppings? Absolutely! Focaccia is versatile, and you can customize the toppings according to your preference. Besides garlic and rosemary, you can add other herbs like thyme or oregano, sliced olives, cherry tomatoes, caramelized onions, or even cheese.
6. How thick should I make the focaccia dough? Aim for a thickness of about 1/2 to 3/4 inch (1.3 to 2 cm) for the focaccia dough. Thicker dough will result in a softer, fluffier bread, while thinner dough will yield a crispier crust.
7. Can I make focaccia ahead of time? Yes, you can make focaccia dough ahead of time and refrigerate it overnight. After the first rise, punch down the dough, cover it tightly with plastic wrap, and place it in the refrigerator. When ready to bake, remove the dough from the refrigerator, let it come to room temperature, shape it, and proceed with the recipe as directed.