Kid-Friendly Focaccia with Tomatoes and Basil

Votes: 1

How to Make - Kids-Friendly: Tomato and Basil Focaccia

Time: 2 hours 45 minutes
Complexity: easily
Servings: 10-12

Nutritional value per serving:

Serving size: 1 of 12
Calories 331, total fat 20 G., saturated fats 3 G., proteins 6 G., carbohydrates 33 G., fiber 2 G., cholesterol 3 mg, sodium 185 mg, sugar 1 G.

Have fun baking Italian focaccia with your kids. They'll love helping you measure and mix the ingredients, knead the dough, and garnish it with tomatoes, basil, and grated Parmesan. And what a joy it will be to share this homemade bread! It's soft and crispy, and the combination of sweet cherry tomatoes, salty Parmesan, and fragrant basil makes this focaccia truly special. Serve it as a lunch bread or as a healthy snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 teaspoons of sugar
1 packet (7 g) of dry active yeast (2 and 1/4 tsp)
3 cups of premium flour + extra for work
1 cup whole wheat flour
2 teaspoons coarse salt
0.5 cups extra-virgin olive oil, plus extra for greasing the pan and bowl and drizzling over the dough
1 cup red and yellow cherry tomatoes, halved
Sea salt flakes for sprinkling
1/3 tbsp. grated parmesan
A handful of torn fresh basil leaves
Special equipment: baking sheet with sides measuring 17.5 x 42.5 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sugar, yeast, premium flour, whole grain flour, cherry tomatoes, Parmesan cheese, basil

Cooking the dish according to the recipe:

In a large bowl, combine 1.5 cups of dark water (approximately 40°C) and 1 teaspoon of sugar. Sprinkle the yeast on top and set aside until bubbly, about 5-10 minutes.
Meanwhile, in a medium bowl, whisk together all the flour and coarse salt.

Once the yeast has dissolved, add the olive oil to the bowl, then the flour mixture, and stir with a wooden spoon to form a loose dough. Transfer the dough to a floured work surface and knead until smooth, elastic, and slightly sticky, about 5 minutes.
Lightly oil the bowl that held the flour mixture, place the dough ball in it, cover and let rise in a warm place until the dough has doubled in size, about 1 hour.
Generously grease a 7 x 17 cm (7 x 17.5 x 42.5 cm) baking sheet with olive oil. Punch down the dough and transfer it to the baking sheet. Gently stretch the dough with your hands, patting it toward the edges of the baking sheet (it will pull away slightly). If the dough resists, let it rest for 10 minutes, then try again. Use your fingers to make indentations all over the dough. Arrange the cherry tomato halves on top. Cover loosely and let rise in a warm place until almost doubled in size, about 30 minutes.
Meanwhile, preheat the oven to 220°C (425°F). When the dough is ready, uncover it, drizzle generously with olive oil, and sprinkle with the remaining 1 teaspoon of sugar. Bake the focaccia until golden brown and the tomatoes are tender and starting to release their juices, 20-25 minutes. Sprinkle with Parmesan cheese immediately. Let cool on the baking sheet, placing it on a wire rack. Sprinkle with basil and serve warm or at room temperature.

Note

When measuring flour, we spoon it into a measuring cup and remove any excess. If you scoop flour directly from the bag with a measuring cup, you'll compact it, resulting in dry baked goods.

Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.