Tomato Basil Focaccia Bread
August 7, 2020
Bread can be intimidating for some to make, but once you jump in and enjoy the rewards you can hardly ever pass up an opportunity to make it again! This Focaccia Bread is super easy to make. I seem to make it at least once a week if not every other week to go along with dinner, so I hope you all enjoy not just making it but eating it!
Once again my original recipe card plugin isn’t working so it’s been a pain to try and find one that actaully works and doesn’t require me type everything in individually in separate lines. Ag It’s discouraging so that is one main reason I haven’t posted recipes lately. Change is good, don’t get me wrong, but the very few plugins I find don’t seem to work well with my site, so I apologize for the lack of new recipes. Oh well I will find one that works and stick with it, in the mean time here is the recipe with no more chit chat! Enjoy!
Tomato Basil Focaccia Bread
Ingredients
- 3/4 cups warm water ((keep the water temp between 115F and 130F))
- 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons yeast rapid rise
- 2 tablespoons olive oil
- 2 cups flour
- 1/2 teaspoons salt
- 3 tablespoons quartered cherry tomatoes
- olive oil to coat pan
Instructions
- Preheat oven to 350
- Place the water and sugar in the standing mixer bowl. Stir until sugar dissolves. Sprinkle the yeast over the water and stir then let it sit Let sit until foamy which will be about 5-10 minutes.
- Add in your oil and mix slowly. Add in the flour a little at a time as you are mixing. Mix until the dough starts to pull away from the bowl, it should not be sticky to the touch. If it is take dough out onto floured surface and gently work in a little more flour until not sticky to touch. Take your iron skillet and drizzle it with olive oil just making sure the bottom is nicely greased and edges. Place dough in the center of the skillet and gently work out the dough towards the edges. Since the dough is elastic it won’t stay touching the side and that's OK! Just make sure you work the dough to the edge as close as possible, it will end up rising and fill in the small gap. Take your quartered tomatoes and start arranging them around the dough gently but not too much pushing them into the dough, sprinkle with basil and then cover to rise until doubled some place warm. 20-30 minutes. Once it’s risen take a rounded wooden spoon end and poke holes into the dough all around, then sprinkle with olive oil. Bake at 350F for 25 minutes or until golden brown and or toothpick inserted in center comes out clean.
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