Fresh Focaccia

Name: Fresh Focaccia
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 packages active dry yeast; 8 thinly sliced rounds beefsteak tomato; 946 milliliters all-purpose flour, plus more for dusting; 1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish; 2 Tbsps kosher salt; 237 milliliters olive oil, plus more for brushing; 2 Tbsps grated Parmesan; 1 Tbsp sugar; 473 milliliters warm water (105 to 110 degrees F); 237 milliliters whole wheat flour

You can never have too many Mediterranean recipes, so give Fresh Focaccian a try. This recipe makes 8 servings with 380 calories, 13g of protein, and 5g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It works best as a bread, and is done in roughly 2 hours and 10 minutes. Head to the store and pick up olive oil, parmesan, kosher salt, and a few other things to make it today.

Instructions

Place the water in the bowl of a stand mixer.

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Water

Equipment you will use

Stand Mixer

Bowl

Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.

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Sugar

Water

Yeast

In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.

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Olive Oil

Rosemary

All Purpose Flour

Wheat

Yeast

Salt

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Mixing Bowl

Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.

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Dough

Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.

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Dough

Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.

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Olive Oil

Dough

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Kitchen Towels

Bowl

Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil.

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Olive Oil

Cooking Oil

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Baking Sheet

Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.

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Spread

Bread

Dough

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Frying Pan

Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.

Ingredients you will need

Tomato Slices

Parmesan

Rosemary

Dough

Cooking Oil

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Pastry Brush

Preheat the oven to 425 degree F and set a rack in the middle of the oven.

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Oven

Bake the dough until golden brown, 35 to 40 minutes.

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Dough

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2packages

active dry yeast 8

thinly sliced rounds beefsteak tomato 946milliliters

all-purpose flour, plus more for dusting 1teaspoon

chopped fresh rosemary, finely chopped, plus leaves, for garnish 2Tbsps

kosher salt 237milliliters

olive oil, plus more for brushing 2Tbsps

grated Parmesan 1Tbsp

sugar 473milliliters

warm water (105 to 110 degrees F)237milliliters

whole wheat flour

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.