Summer Tomato Focaccia

Recipe by The View From the Great Island

It’s always the same at this time of year, I race to make sure I’ve  made all my summer favorites as the month of August marches on.  The farmer’s market is at its absolute height right now, and the colorful heirloom tomatoes are finally here.  They were a little late this season and I was starting to worry.  My favorites are the teeny tiny ones, I use them for salads, salsas, and this focaccia bread. I love my focaccia recipe, I’ve been making it for years and it always comes out perfectly.  It takes a little over an  hour to make from start to finish, and I can customize it for the season or the occasion.  This is the high summer version.  The little tomatoes  burst open when you bite into it and their sweet juice, along with the rosemary, the  Parmesan, and the salty bread is a real treat. The soft sticky dough needs only 40 minutes to rise, and then you pat it out into a rough rectangle on a baking sheet.  You dip your fingers in olive oil and poke it all over so there are luscious little pools of oil that flavor the bread.  Then on …

Ingredients

• 2 cups warm water (110F)
• 2 tsp yeast (1 packet)
• 2 tsp table salt
• 4 cups bread flour
• olive oil
• fresh rosemary leaves (approximately 2 or 3 Tablespoons)
• 1 pint of tiny heirloom tomatoes (or any small tomato)
• grated Parmesan cheese for sprinkling
• kosher or sea salt for sprinkling over the top

Method

1. set the oven to 425F
2. Put the yeast in a large mixing bowl and pour in the warm water.
3. Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
4. Add the remaining 2 cups of flour and mix well. (The dough will still be sticky)
5. Cover and let rise for 40 minutes in a warm place.
6. Press out the dough on a well oiled, or silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take.
7. Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don’t skimp; this will result in great flavor after the bread is baked.
8. Arrange the tomatoes across the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly across the surface. Sprinkle sea salt over all, and finally top with a dusting of Parmesan cheese.
9. Bake for 18-20 minutes until lightly golden.
10. The rosemary will crisp up in the oven, so you may want to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavor and give it visual appeal.

View the recipe instructions at The View From the Great Island