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Roasted Tomato Focaccia Bread | completelydelicious.com

Roasted Tomato Focaccia Bread

Print Recipe
A light and chewy loaf of focaccia bread topped with roasted cherry tomatoes and fresh thyme.
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 1 hour
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 282
Author Annalise Sandberg

Ingredients

  • 1 cup water (250 ml)
  • 1 tablespoon olive oil
  • 2 - 2 ½ cups bread flour (240-300 grams)
  • 1 teaspoon coarse salt
  • 1 tablespoon granulated sugar
  • 1 packet Red Star Active-Dry Yeast (2 ¼ teaspoons)
  • 1 tablespoon fresh thyme , divided
  • 1 cup cherry or grape tomatoes , halved (150 grams)
  • Additional olive oil , for brushing
  • Coarse salt , for sprinkling

Instructions

  • Heat the water and olive oil in a saucepan over medium heat until it starts to steam. Remove from heat and let cool for about 5 minutes, or until temperature is 120-130°F.
  • In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, yeast and half of the fresh thyme. Add the water mixture and mix until it forms a wet dough, scraping down the bowl as necessary.
  • Add the remaining bread flour 1/4 cup at a time while mixing until dough clears the bowl and is tacky but doesn't stick to your fingers when touched. You may not need all 2 ½ cups flour.
  • Knead for 5-7 minutes until smooth and elastic. Place bowl in a greased bowl and turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough and knead a few times to remove air bubbles. Shape dough into a rough 14-inch circle on a sheet pan, cover, and let rise for an additional 15 minutes. Use your fingers to dimple the dough, pressing your fingers all the way down.
  • Brush with olive oil and gently press the tomatoes into the top of the dough. Sprinkle with remaining thyme and a heavy pinch of salt.
  • Bake at 375°F until golden brown, about 20-25 minutes. Serve warm or at room temperature.
  • Focaccia is best consumed the day it is made, but will keep well wrapped at room temperature for a few days.

Nutrition

Calories: 282kcal | Carbohydrates: 54g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg