Description
Indulge in this flavorful Double-Tomato Focaccia, featuring a delightful combination of fresh cherry tomatoes, shallots, and aromatic basil, all brought together with Barilla Vero Gusto Tomato & Basil Sauce for a mouthwatering experience.
Ingredients
Scale
- 10 oz cherry tomatoes
- halved
- 2 shallots
- thinly sliced into rings
- 1/4 cup basil leaves
- torn if large
- 3/4 cup Barilla Vero Gusto Tomato & Basil Sauce
- 2 1/2 cups all-purpose flour
- 2 1/2 cups bread flour
- 1 1/4-oz envelope active dry yeast
- 6 tbsp extra-virgin olive oil
- divided
- plus more
- Pinch of sugar
- 2 tbsp Diamond Crystal or 1 Tbsp Morton kosher salt
- plus more
- Freshly ground black pepper
- Flaky sea salt
Instructions
- In a large bowl, combine all-purpose flour, bread flour, and salt. In a separate small bowl, dissolve yeast and sugar in warm water. Let it sit until frothy, about 5 minutes.
- Pour the yeast mixture into the flour mixture, add 4 tbsp olive oil, and mix until a loose dough forms.
- Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Transfer to a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 425°F (220°C). Once the dough has risen, punch it down and stretch it into a greased baking pan.
- Spread the Barilla Vero Gusto Tomato & Basil Sauce over the dough, then top with halved cherry tomatoes, shallots, and basil leaves. Drizzle with remaining olive oil and season with salt and freshly ground black pepper.
- Let it rise again for about 20 minutes. Sprinkle with flaky sea salt before baking for 25-30 minutes, or until golden brown.
- Allow to cool slightly before slicing and serving. Enjoy your delicious focaccia!
Notes
- Yeast measurement: The original recipe lists 1 1/4 oz of active dry yeast, which is an unusually large amount for this quantity of flour. Verify the intended amount before baking; a standard 1/4 oz packet (about 2 1/4 teaspoons) is more typical.
- Flour measurement: Use 2 1/2 cups each of all-purpose and bread flour.
- Water temperature: Use warm, not hot, water to help activate the yeast without damaging it.
- Deep dimples: Press your fingertips firmly into the dough before adding the toppings to create the classic focaccia texture.
- Tomato sauce: Use a tomato and basil sauce for extra flavor. Check the label if following a strict vegan diet.
- Storage: Keep leftovers wrapped or in an airtight container at room temperature for up to 2 days.
- Freezing: Freeze well-wrapped slices for up to 3 months. Thaw and reheat in the oven before serving.
- Variations: Add olives, roasted garlic, rosemary, thyme, mozzarella, or feta for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/12 of the focaccia
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Double-Tomato Focaccia, tomato focaccia, focaccia recipe, homemade focaccia, Italian bread