Time: 9 min plus fermentation time

Focaccia is an Italian flatbread made from yeast dough. It can be served as an appetizer or used as sandwich bread. Focaccia with tomatoes is somewhat reminiscent of pizza, but they are distinct dishes. You may need a larger pan (approximately 25 cm by 38 cm) because the flatbread is quite tall and rises close to the edges. Dimples are also made in the dough to prevent bubbles from forming on the surface during baking.

Ingredients:

• 2 cups of warm water (40 - 43°C)
• 1 tbsp. sugar
• 2 packets (7 g each) of dry active yeast
• 4 cups premium flour, plus extra for dusting
• 1 cup whole grain wheat flour
• 1.5 tbsp coarse salt
• 1 tsp chopped rosemary, extra leaves for garnish
• 1 cup olive oil, plus extra for greasing
• 8 thinly sliced ​​ox heart tomatoes
• 2 tbsp finely grated Parmesan

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

yeast dough, premium flour, whole grain flour, salad tomatoes, Parmesan cheese, rosemary

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Preparation:

Step 1
• Pour water into the bowl of a stand mixer. Add sugar, sprinkle in the yeast, and let it sit until bubbly (5-15 minutes).
Step 2
• In a bowl, combine all-purpose flour, whole-wheat flour, salt, and chopped rosemary. Gradually whisk the mixture into the yeast mixture in the mixer bowl. Then add 1/2 cup of olive oil.
Step 3
• Using the dough hook attachment, knead the dough at medium speed until smooth and soft (8-10 minutes). The dough will be very loose.
  
  Transfer the dough to a clean, floured surface and knead it by hand for 2-3 minutes.
Step 4
• Wipe out the bowl you kneaded the dough in. Then, lightly grease it with olive oil. Return the dough to the bowl and let it rest in a warm place, covered with a kitchen towel, until it doubles in size (30-35 minutes).
Step 5
• Grease a 9-by-13-inch baking pan with 1/2 cup of the remaining olive oil. Spread the dough over the bottom, pressing divots into it with your fingertips. The more divots you make, the more textured the bread will be.
Step 6
• Using a pastry brush, brush the dough with the rosemary leaves and place some of the indentations in the dough. Top with tomato slices and sprinkle with Parmesan cheese. Cover the dough again with a towel and let it rise in a warm place until doubled in size (30 minutes).
Step 7
• Bake the focaccia in a preheated oven at 220°C on the middle rack until golden brown (35-40 minutes).

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