Tomato Focaccia
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
49
Sourness
34
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Water (warm 105-115°f)1 tsp
Sugar4.25 cups
Flour (00-inches, divided)1 tbsp
Fine Sea Salt (divided)1 tsp
Oregano (dried)Directions:
1
Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes
2
Drain and cool slightly, then mash until smooth
3
Stir together warm water and sugar in bowl of mixer
4
Sprinkle yeast over mixture and let stand until foamy, about 5 minutes
5
(If mixture doesn't foam, start over with new yeast
6
) Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes
7
Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes
8
(Dough will be very soft and sticky
9
) Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes
10
(Dough will still be very soft and sticky
11
) Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap
12
Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours
13
Generously oil a 15- by 10- by 1-inch baking pan
14
Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly)
15
Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours
16
Preheat oven to 425°F with rack in lower third
17
Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil
18
Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes
19
Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly
20
Cut into pieces and serve warm or at room temperature
21
Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes
22
Drain and cool slightly, then mash until smooth
23
Stir together warm water and sugar in bowl of mixer
24
Sprinkle yeast over mixture and let stand until foamy, about 5 minutes
25
(If mixture doesn't foam, start over with new yeast
26
) Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes
27
Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes
28
(Dough will be very soft and sticky
29
) Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes
30
(Dough will still be very soft and sticky
31
) Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap
32
Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours
33
Generously oil a 15- by 10- by 1-inch baking pan
34
Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly)
35
Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours
36
Preheat oven to 425°F with rack in lower third
37
Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil
38
Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes
39
Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly
40
Cut into pieces and serve warm or at room temperature