Tomato Focaccia

Tomato Focaccia

Alessandro Clemente

Europeans have produced some of the most delicious baked goods ever consumed. From the French tradition of delicate pastries, to the Austria one of baked Appel Strudel, to the Italians uncanny ability to create incredible bread! Today’s recipe highlights a bread dish you may never have heard of. This whole grain loaf is carefully shaped to create a round, cake-like appearance. Small cherry tomatoes are then laid into the top in a beautiful round design.

What You’ll Need

What You’ll Do

  1. Boil your potatoes in salted water for 20 minutes
  2. Remove your potatoes from the pot and peel them and then mash them completely
  3. In a mixer combine your re-milled semolina, wheat flour, and your yeast
  4. Blend on medium while adding in all of your water to the mixture. Continue blending
  5. Add a few pinches of salt and dissolve in water
  6. Place the dissolved salt and ¼ cup olive oil and continue blending
  7. Put your mashed potatoes in with the mixture and continue blending
  8. Blend for several minutes on low
  9. Place your dough on a greased work surface
  10. Fold your dough into itself several times before forming a ball with it
  11. Cover your dough in a bowl with plastic wrap and let rise for an hour in a turned-off oven
  12. Then place your dough in the fridge and allow to rise overnight
  13. The following morning allow your dough to rise for 2 more hours on your kitchen counter
  14. Place it back on your greased work surface and continue kneading, eventually forming a ball
  15. Place your ball into a greased baking pan
  16. Spread your dough evenly into all corners of the pan and sprinkle the top with olive oil
  17. Cut each of your washed cherry tomatoes into halves
  18. Place them in a design along the top of the focaccia with the skin facing upwards
  19. Place your salt and oregano on top to taste and let rise for another hour
  20. Bake in a preheated oven for about 40 minutes at 375 degrees
  21. Serve fresh and hot!

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