Focaccia is a flat Italian bread that is usually seasoned with olive oil, salt and herbs and also with other ingredients. One can get really creative in baking a Focaccia. Serve it with soups or stews or even as an appetizer, it is crisp and tastes delicious. Here I have used the later winter tomatoes from my garden along with a lot of herbs in Tomato Herb Focaccia. You will love the combination of garlic, herbs and juicy tomatoes.
3teaspoonItalian spice mix or 1 teaspoon each of dried oreganothyme, and rosemary
1teaspoonminced garlic
4tablespoonsolive oil2 tablespoons for dough, rest, to oil the bowl and to drizzle
1cupwarm water
½ tablespoon sugar
4-6cherry tomatoes sliced into half or medium size tomatoes thinly sliced
Instructions
Whisk together first six ingredients in a bowl. Use only 2 cups flour.
In a large bowl, add water and sugar. Now add dry ingredients and beat till you get a shaggy dough.
Transfer dough onto a floured counter, add remaining ½ cup flour slowly and knead till it becomes soft and plaint- approx. 6 -8 minutes.
Place dough in a greased bowl and turn around so that it is coated with oil all around. Cover and let it rise in a warm place until double.
Punch dough and divide into two parts. Place one part on a greased baking tray. Using your fingers, push and press the dough from center to out into a 10-inch circle. Repeat the same with the other half.
Cover with a kitchen towel and leave to rise for another 30 to 40 minutes.
With the finger tips, dimple the top of each focaccia. Drizzle olive oil over the top. Sprinkle salt, herbs and press down tomato slices / halves evenly across the top. Let it sit for 15 minutes. In the meantime, preheat oven to 190 degrees C.