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Focaccia bread is the perfect bread to make if you’re looking to graduate from making banana bread. This is an easy version that doesn’t require kneading or proofing overnight. The topping is a quick version of tomato confit that yields the same great taste. It’s fantastic comfort food for any bread lover. If for some crazy reason you don’t eat it all it makes a great crouton.
Start off by measuring the yeast and sugar into a large mixing bowl. Then add the warm water temping at about 114 degrees and mix. I usually just run tap water and stick a thermometer under it until its about 114 then temp the water in the measuring cup. Whisk together the bread flour, all purpose flour, and the salt.
After about 10 minutes the yeast should be active and you’ll notice a lot of bubbles at the surface of the water. Once the yeast looks like that add the flour blend and stir with a rubber spatula. A shaggy dough should form, make sure you scrape all the sides of the bowl to get all of the flour mixed in. Next, add olive oil around the perimeter of the dough then lift up the edges so the oil can run under the dough. Cover the bowl with plastic wrap and a kitchen towel, let the it proof for 2.5 hours or until it’s doubled in size. Time to do the dishes and clean up the kitchen!
While the dough is proofing oil up a rimmed baking sheet, don’t be shy with the olive oil. This will prevent the bread from sticking. Transfer the proofed dough to the baking sheet. Pressing and gently pulling, stretch the dough corner to corner on the baking sheet. Using another sheet pan cover the dough to create enough room for the dough to rise, let the dough proof for another 1.5 hours.
While the dough is proofing, add all of the tomato confit ingredients to a sauté pan. Cook over medium heat until the tomatoes begin to wrinkle. Then let cool at room temperature until dough is finished proofing. Pre heat the oven about 10 minutes before the dough is done proofing. After the time is up evenly top the dough with the tomato confit. Bake for 20-25 minutes or until the bread is golden brown. To keep the bread crispy transfer it to a wire rack after it has slightly cooled. Cut and serve when the bread is still warm.
315g bread flour
315g all purpose flour
7g active dry yeast
7g granulated sugar
2.5 cups warm water (114 degrees)
pinch of salt
few glugs of extra virgin olive oil
Quick tomato confit:
1 pint of cherry tomatoes
8oz extra virgin olive oil
3 garlic cloves, sliced
2 sprigs of thyme
pinch of red pepper flakes
- Start by dissolving the yeast and sugar in the warm water, let it sit for about 10 minutes until it becomes foamy
- In a separate bowl combine the ap flour, bread flour, and pinch of salt. Whisk to combine.
- Add the yeast mixture to the flour, combine the ingredients with a rubber spatula to form a shaggy dough. Pour a few glugs of olive oil around the perimeter of the dough. Lift up the sides with the spatula to let the oil run under the dough. You should be able to slide the dough around in the bowl once the olive oil is underneath it.
- Cover the bowl with a layer of plastic wrap followed by a kitchen towel. Let the dough proof for about 2.5 hours, it should double in size.
- Once the 2.5 hours is up, oil up a rimmed baking sheet then transfer the dough. Press and pull gently to stretch the dough to cover the entire sheet. Cover the dough once again but with a rimmed baking sheet to allow room for the dough to rise, let proof for another 1.5 hours.
- While the dough is proofing, add all of the tomato confit ingredients to a sauté pan. Cook over medium heat until the tomatoes begin to wrinkle. Then let cool at room temperature until dough is finished proofing.
- Pre heat the oven to 450 degrees
- Once the dough is ready, evenly spread the tomato confit over the top, top with flaky salt
- Bake for 20-25 minutes or until the top is golden brown
- Let cool slightly then transfer to a wire rack to keep the bottom of the bread crispy
- Cut and serve when bread is warm, store in a sealed container once bread reaches room temp for two days.