Focaccia With Slow Roasted Tomatoes Recipes

Steps:

• Preheat oven to 450 degrees and place rack in the center of the oven.
• Brush a rimmed baking sheet with 1 tablespoon of olive oil. Flatten dough into a rectangular shape with hands and place in center of baking sheet. Work dough to edge of pan with hands. If dough resists or tears, cover with clean kitchen towel and allow to rest a few minutes.
• Prick dough all over with fork. Cover with a clean kitchen towel and allow to rise at room temperature about 20 minutes.
• Brush top of dough with olive oil and top dough with slow-roasted tomatoes and Parmesan cheese. Bake until dough is golden and crisped along the edges, about 15-18 minutes.
• Transfer focaccia to cutting board, drizzle with olive oil, and sprinkle with salt or more grated Parmesan, if desired. Cut and serve immediately.

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.

Steps:

• Preheat oven to 300 degrees and place the rack in the center of the oven.
• Place tomatoes on a rimmed baking sheet in a single layer. Place shallots and thyme sprigs over tomatoes, drizzle with olive oil and sprinkle with salt. If doubling this recipe to use in Focaccia with Slow Roasted Tomatoes, distribute tomatoes, shallots, and thyme evenly between two baking sheets and place the sheets in upper and lower thirds of oven.
• Roast until tomatoes are wilted and browning in places, 2 to 2 1/2 hours, turning tomatoes a few times.

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.