Summer Harvest Focaccia
PREP TIME 30 Min
TOTAL COOK TIME 25 Min
SERVES 6-8 People
Ingredients
- 1-1/3 cups warm water
- 1 pkg (8 g/0.25 oz) active dry yeast (or 2 ¼ tsp)
- 2 tsp granulated sugar
- 3 ½ cups all-purpose flour, approx.
- ¾ cup extra-virgin olive oil, divided
- 1 ½ tsp sea salt
- Half of a red onion, sliced
- 3 cups halved NatureFresh™ Farms Medley Tomatoes
- Flaky sea salt
- Fresh rosemary needles and thyme sprigs
Directions
Step 1
Wash all produce before preparing your meal.
Step 2
Combine warm water and sugar in a small bowl. Sprinkle yeast overtop; let stand in a warm place until beginning to bubble, about 10 minutes.
Step 3
In a large bowl, stir together flour, sea salt, ¼ cup of the olive oil and the yeast mixture. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes, adding a sprinkle more flour and working it into the dough if it feels sticky.
Step 4
Shape dough into a ball; transfer to an oiled bowl, turning to coat. Cover with a towel and let rise in a warm place until nearly doubled in size, about 60 minutes.
Step 5
Brush 17- x 11-inch rimmed baking sheet with 3 tbsp more olive oil; turn dough out onto it. Using hands, press dough down and outward to the edges of tray to form a rectangle. Dimple dough all over with fingers. Brush 3 tbsp more olive oil all over top of dough; set aside in a warm place to rise again until puffed, 45 to 60 minutes.
Step 6
Preheat oven to 425°F. Scatter onion and tomatoes all over. Sprinkle with a generous pinch of flaky salt.
Step 7
Drizzle remaining 2 tbsp olive oil evenly on top. Bake until golden brown and cooked through, 25 to 30 minutes. Sprinkle with fresh herbs; let cool slightly before cutting.
Chef's Tips
This focaccia could also be made using pre-made pizza dough instead.
