Tomato, Garlic, and Rosemary Focaccia

Name: Tomato, Garlic, and Rosemary Focaccia
Total time: 16 h 15 min
Yield: 12 serving(s)
Ingredients: 4 c. all-purpose flour; 2 tsp. instant yeast; 2 tsp. kosher salt; 1 tsp. sugar; 2 1/4 c. lukewarm water (should feel slightly warm to the touch, not hot); 1/3 c. plus 2 Tbsp olive oil, plus more for fingertips; 2 tbsp. rosemary needles; 1/2 tsp. coarsely ground black pepper2; 2 cloves garlic, sliced; 1 lb. small mixed-color grape tomatoes, halved; 2 tsp. flaky salt

Bring an extra Italian flair to this flatbread.

By Kristina KurekPublished: Dec 14, 2022

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tomato garlic and rosemary focaccia on terra cotta background

Mike Garten

Yields:

12 serving(s)

Total Time:

16 hrs 15 mins

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Juicy roasted grape tomatoes, sliced garlic, and a sprinkle of rosemary give plain focaccia pizza-like flair. Enjoy a slice with your favorite wedge of cheese and an aperitif for a lovely afternoon pick-me-up.

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Ingredients

4 cups
all-purpose flour
2 tsp.
instant yeast
2 tsp.
kosher salt
1 tsp.
sugar
2 1/4 cups
lukewarm water (should feel slightly warm to the touch, not hot)
1/3 cup
plus 2 Tbsp olive oil, plus more for fingertips
2 Tbsp.
rosemary needles
1/2 tsp.
coarsely ground black pepper2
2
cloves garlic, sliced
1 lb.
small mixed-color grape tomatoes, halved
2 tsp.
flaky salt

Directions

1. Step 1In large bowl, whisk together flour, yeast, salt, and sugar. Stir in water until dough forms; scrape down bowl so no dough clings to sides. Cover bowl tightly with plastic wrap. Refrigerate at least 12 hours and up to 24 hours (dough should double in volume).
2. Step 2About 2 1/2 to 4 hours before baking, pour 1/3 cup oil into 9- by 13-inch metal baking pan. Tilt to coat bottom and sides of pan.
3. Step 3Using stiff rubber spatula or bowl scraper, pull in edges of dough to meet center (this simultaneously deflates dough, readying it for its second rise, and forms it into a mass).
4. Step 4Flip dough into oiled pan and use fingertips inserted slightly into dough to gently splay it out to cover as much of pan as possible (it will be supple and stretchable, yet resilient). It is helpful to also lift, shimmy, and stretch dough; don’t worry if it doesn’t fill corners of pan completely. Cover pan tightly with plastic wrap and let rise until slightly more than doubled in volume, 2 to 3 hours.
5. Step 5Position rack on lowest rung in oven (about 3 inches from bottom) and heat to 475°F.
6. Step 6Uncover dough and coat fingertips in oil. Working quickly, “dimple” dough all over by inserting splayed-out fingertips straight down through dough to bottom of pan and pulling back up. Sprinkle dough with rosemary, pepper, and garlic, then tomatoes, cut sides up.
7. Step 7Drizzle with 2 tablespoons olive oil, then sprinkle with flaky salt.
8. Step 8Bake until focaccia is golden brown and tomatoes begin to shrivel and color and garlic is golden brown, 30 to 35 minutes. Let cool 5 minutes, then use offset spatulas to transfer to wire rack. Let cool at least 5 minutes before serving.