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Individual-sized focaccia breads topped
with slices of Roma tomatoes, fresh rosemary and kosher salt.
Tomato Rosemary Focaccia
- 1 (1/4-ounce) package yeast (2 1/2 teaspoons)
1 cup warm water (110°F to 115°F / 40°C to 45°C)
2 tablespoons olive oil
3 tablespoons butter, softened
1/2 cup milk
1 tablespoon fresh rosemary, minced
3 3/4 to 4 cups all-purpose flour
1 teaspoon salt
Semolina flour or cornmeal, as needed
- 4 whole Roma tomatoes, sliced 1/8-inch
1/4 cup olive oil
1/2 teaspoon kosher salt
1 tablesponn rosemary leaves, picked from stem
- 2 tablespoons olive oil
- In small bowl dissolve yeast in warm water.
Let sit until foamy, about 5 to 10 minutes.
- Place yeast and water in mixer bowl add
olive oil, butter, milk and minced rosemary. Slowly start adding
flour while mixing on low speed. Continue adding flour until
dough comes together. Dough will be somewhat soft, do not add
more flour than necessary to handle.
- Knead dough for 5 to 10 minutes until
soft and smooth.
- Place back into mixer bowl and cover with
towel. Set in warm place to rise for about 1 to 2 hours, until
- Punch down dough, then divide into 12
equal pieces. Shape into flat balls and re-cover with towel.
Let sit 10 to 15 minutes.
- Shape dough by stretching and flattening
into a 5-inch disk. Place on cookie sheet lightly sprinkled with
semolina flour. Cover with towel while you shape remaining loaves.
- Using your finger tips, poke many small
holes into each focaccia. Re-cover with towel and let rise for
an hour until doubled in size.
- Poke each loaf again with your fingertips,
then arrange the roma tomato slices in a circle on top. Drizzle
the loaves with 1/4 cup of olive oil, sprinkle with kosher salt
and rosemary leaves.
- Bake at 425°F (220°C) for 20 to
30 minutes until golden brown. Brush loaves with olive oil, remove
from sheet, and cool on racks.
Makes 1 dozen individual focaccia.
Recipe and photograph provided courtesy
of the California Tomato Commission.
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