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It’s always the same at this time of year, I race to make sure I’ve  made all my summer favorites as the month of August marches on.  The farmer’s market is at its absolute height right now, and the colorful heirloom tomatoes are finally here.  They were a little late this season and I was starting to worry.  My favorites are the teeny tiny ones, I use them for salads, salsas, and this focaccia bread.

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I love my focaccia recipe, I’ve been making it for years and it always comes out perfectly.  It takes a little over an  hour to make from start to finish, and I can customize it for the season or the occasion.  This is the high summer version.  The little tomatoes  burst open when you bite into it and their sweet juice, along with the rosemary, the  Parmesan, and the salty bread is a real treat.

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The soft sticky dough needs only 40 minutes to rise, and then you pat it out into a rough rectangle on a baking sheet.  You dip your fingers in olive oil and poke it all over so there are luscious little pools of oil that flavor the bread.  Then on go the tomatoes, some fresh rosemary, sea salt, and a sprinkle of Parmesan cheese.  There’s no second rise, it goes right into a hot oven.

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This is a great project for a beginning cook — the recipe is simple and straightforward but the result has got a real wow factor, and it feeds a crowd.   You can top it with thinly sliced lemons, olives, sliced artichokes…the possibilities are endless.

Summer Tomato Focaccia

What You Will Need

  • 2 cups warm water (110F)
  • 2 tsp yeast (1 packet)
  • 2 tsp table salt
  • 4 cups bread flour
  • olive oil
  • fresh rosemary leaves (approximately 2 or 3 Tablespoons)
  • 1 pint of tiny heirloom tomatoes (or any small tomato)
  • grated Parmesan cheese for sprinkling
  • Kosher or sea salt for sprinkling over the top

Instructions

  1. set the oven to 425F
  2. Put the yeast in a large mixing bowl and pour in the warm water.
  3. Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
  4. Add the remaining 2 cups of flour and mix well. (The dough will still be sticky)
  5. Cover and let rise for 40 minutes in a warm place.
  6. Press out the dough on a well oiled, or silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take.
  7. Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don’t skimp; this will result in great flavor after the bread is baked.
  8. Arrange the tomatoes across the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly across the surface. Sprinkle sea salt over all, and finally top with a dusting of Parmesan cheese.
  9. Bake for 18-20 minutes until lightly golden.
  10. The rosemary will crisp up in the oven, so you may want to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavor and give it visual appeal.

Notes

Unless you are experienced with yeast, use an instant read thermometer (which every kitchen should have) to check the temperature of the water, it is essential to have it at the correct temperature or the yeast will not rise. You will need truly tiny tomatoes for this recipe. Even smaller than standard cherry tomatoes. If all you can find are cherry tomatoes, halve them before putting them on the dough.

http://theviewfromgreatisland.com/2013/08/summer-tomato-focaccia.html

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25 Responses to Summer Tomato Focaccia

  1. […] I’ve got one of my favorite recipes of recent months. I found the recipe here, and was immediately in love with the gorgeous photos. But I was skeptical that a bread with so […]

  2. […] Summer Tomato Focaccia Recipe: theviewfromgreatisland […]

  3. Thank you so much for this recipe! I have made it countless times in the last month or two.

    I typically top mine with garlic, salt, pepper, rosemary, and a light sprinkling of parmesan. The cheese gets all toasty, and the flavor is outrageous, especially for such an easy bread with little kneading and a short rise.

    Not sure if it’s the climate here in Los Angeles, but I do find I need to hold back some flour for the dough to come together.

    Thanks again!

  4. […] I also became obsessed with this focaccia recipe. I have made a pan of it every week for the last 4 weeks (recipe to come). It only requires […]

  5. […] post will stop, who doesn’t like all things bread and cheese?  Our next great recipe is a Summer Tomato Focaccia from The View From Great […]

  6. I really like the addition of the tomatoes. the color it adds is awesome. I featured it on my Friday Five – Flatbread & Pizza addition over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2013/12/friday-five-flatbreads-pizza.html

  7. sandi says:

    Sue, help I have to make this for a wedding munchie thing in Frnce. NOW. A. can I do it and serve it room temp? and the yest I found seems to hve some bking powder. 1st batch going in for experiment with hubby. Apologise for dodgy key board. A is wonky

    • Sue says:

      Hey Sandi— you can definitely serve it at room temperature. You will want to sprinkle on some fresh rosemary to make it look extra pretty…

  8. [...] View Recipe Ingredients & Preparation Instructions [...]

  9. roasted tomatoes, roasted onions, and roasted rosemary are some of my favorite things on homemade focaccia.

  10. Oh this is lovely! A bottle of wine – a little cheese – I could be so happy eating this focaccia. The tomatoes are wonderful!

  11. Sosae says:

    Ohmy… I nearly fell over when I saw the first photo! (You should know, I never ever ever visit your site on an empty stomach, because that would be sheer torture…) :) This recipe looks fantastic. It’s on my list for this week.

  12. Candace says:

    I could jump into the computer and eat a piece now, Sue! Have you used instant yeast (my yeast of choice) for this? Thanks for another great recipe!
    Cheers!

  13. I love focaccia bread… I can’t believe I have never made any at home!! This looks great!!

  14. Jessica Del Rosario says:

    Going to make this today! Not sure if I missed it somehow, but what temperature should it be baked at?

  15. Wow this foccacia looks so beautiful and guess what I just harvested from my kitchen garden? A big bowl of pretty little cherry tomatoes! Thanks for sharing this lovely recipe!

  16. Tracy says:

    Wow this looks amazing! I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!

    Tracy

  17. Sulpicia says:

    Delicious! Also, lovely pictures.

  18. Anita says:

    Looks lovely! What type of yeast is needed?

  19. Monique says:

    We just just had this..It’s one of my faves..

    Of course..bread:)

  20. I love focaccia and your is gorgeous with those summer tomatoes!

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