Sundried Tomato and Herb Focaccia alla Novese
From jo_jo_ba 14 years ago
- 30 minutes to make
- Serves 20
An adaptation of Nick Malgeri's recipe in "A Baker's Tour" that I made with my home-dried tomatoes from last year's garden and a touch of Italian seasoning. Using a richly flavoured olive oil in the dough and topping brings it to life! Read more Makes 2 rounds of 10 wedges each. See less
Ingredients
- 4 cups all-purpose flour shopping list
- 2 tsp kosher salt shopping list
- 4 tbsp full-bodied olive oil, divided shopping list
- 20 dry-pack sundied tomato halves, chopped (I use kitchen shears to cut them into 2-3 pieces) shopping list
- 2 tbsp italian seasoning, divided shopping list
- 2 tsp dry active yeast shopping list
- 1 2/3 cups warm water shopping list
- kosher salt and coarse-ground pepper shopping list
How to make it
- Combine the flour, salt, 3 tbsp of the oil, tomatoes and 1 tbsp of the Italian seasoning in a large mixing bowl until oil is well dispersed and mixture is crumbly-looking.
- In a small bowl or cup, combine yeast and water, let stand 10 minutes, until foamy.
- Stir yeast mixture into the flour, beating well to thoroughly hydrate the dough.
- Place into a lightly greased bowl, cover and allow to rise 1 hour.
- Deflate the dough gently, then divide in half.
- Stretch and press into two flattened 8-9 inch rounds. They don't have to be perfect!
- Use your fingertips to dimple the surface of each round, then brush the surfaces of the dough with the remaining olive oil and sprinkle with last tbsp of Italian seasoning. Add Kosher salt and pepper to taste.
- Cover and allow to rise 45 minutes further.
- Preheat oven to 425F, place an oven rack on the lowest tier of the oven.
- Bake loaves 30 minutes, until golden all over and hollow sounding when tapped. Remove to wire racks immediately and cool.
- These can be served warm, or room temperature. Wrap in heavy foil and freeze for storage.
The Rating
Reviewed by 5 people-
Mmmmm-sounds scrumptious! Thanks for the share.
dollhead
in Mechanicville loved it
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Another great one, and easy enoughfor me to make in the summer. ^5
fishtrippin
in Estelline loved it
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The two best looking focaccia loaves I've made in a while. Didn't use a flavored olive oil so I think the bread suffered a little.
Suggest maybe reconstituting the tomatoes.
pointsevenout
in Athens loved it
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