Focaccia al Pomodoro
Focaccia al Pomodoro is a delicious Italian bread topped with fresh tomatoes, garlic, and herbs.
Ingredients - Serves 8
- Sea salt - To taste
- Fresh rosemary - 1 tablespoon, chopped
- Fresh basil - 1/4 cup, chopped
- Garlic - 4 cloves, minced
- Cherry tomatoes - 1 cup, halved
- Olive oil - 1/4 cup
- Salt - 2 teaspoons
- All-purpose flour - 4 cups
- Warm water - 1 1/2 cups
- Active dry yeast - 2 1/4 teaspoons
Let's Get Started
- In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir the mixture until a dough forms, then transfer it to a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Punch down the dough and transfer it to a greased baking sheet. Press it down to form a rectangle or circle, about 1/2 inch thick.
- Using your fingertips, make indentations all over the dough.
- Evenly distribute the halved cherry tomatoes, minced garlic, chopped basil, and chopped rosemary on top of the dough.
- Drizzle with olive oil and sprinkle with sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the tomatoes are slightly roasted.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Dietary Info
- Dish Type: Bread
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 6g
- Sodium: 400mg
- Sugar: 2g