Thursday, December 11

Tomato Herb Focaccia

I found an illustrated recipe for Italian Focaccia online. Unfortunately, even the "oven-sized" proportions the recipe writer suggests are a bit too much for our kitchen. Here's my version, with some added whole grain for texture and nutrition.

2 c flour
1 c whole wheat flour
1½ t yeast
¾ c very warm water (about 120°F)
½ c oil, divided
½ t salt
2 roma tomatoes, thinly sliced
2 T fresh basil, finely chopped (or 2 t dried)
1 T fresh oregano, finely chopped (or 1 t dried)
½ t coarse salt
  1. Combine dry ingredients; stir in water and ¼ c oil.
  2. Knead until smooth, 10-15 minutes.
  3. Cover dough and let rise 1-2 hours, until nearly tripled in size.
  4. Meanwhile, set tomato slices to marinate in remaining oil and herbs.
  5. Gently press and stretch dough into 9 x 13 pan sprinkled with cornmeal.
  6. Press dimples into top of dough using fingertips or a small spoon. Let rise 15-30 minutes more.
  7. Preheat oven to 450°F. Set a shallow pan of water on lowest rack.
  8. Arrange tomatoes atop focaccia; drizzle with marinade and sprinkle with coarse salt.
  9. Bake focaccia 20-25 minutes or until golden.
  10. Cut into 24 strips.

Nutrition Facts
Serving Size 2 piece (32 g)
Serving per Recipe 12
Amount per Serving
Calories 111 Calories from Fat 4

% DV
Total Fat 0.5g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrates 23.5g
Dietary Fiber 2g
Sugars 0g
Protein 3.5g


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