Tomato Focaccia

Name: Tomato Focaccia
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 3 teaspoons active dry yeast (from two 1/4-ounce packages); 1 liter 00 flour, divided; 118 milliliters extra-virgin olive oil, divided; 0 teaspoons dried oregano; 227 grams plum tomatoes, thinly sliced crosswise; 1 Tbsp fine sea salt, divided; 1 teaspoons sugar; 237 milliliters warm water (105-115°F); 227 grams Yukon Gold potato, peeled and quartered

Tomato Focaccia might be just the bread you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 398 calories, 10g of protein, and 15g of fat each. A mixture of sugar, sea salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 5 hours. It is a good option if you're following a vegan diet.

Instructions

Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain and cool slightly, then mash until smooth.

Stir together warm water and sugar in bowl of mixer.

Ingredients you will need

Sugar

Water

Equipment you will use

Blender

Bowl

Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Ingredients you will need

Yeast

Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes.

Ingredients you will need

Potato

Yeast

Cooking Oil

Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes. (Dough will be very soft and sticky.)

Ingredients you will need

Sea Salt

Dough

All Purpose Flour

Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes. (Dough will still be very soft and sticky.)

Ingredients you will need

Dough

All Purpose Flour

Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Generously oil a 15- by 10- by 1-inch baking pan.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Baking Pan

Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly).

Ingredients you will need

Dough

Punch

Equipment you will use

Baking Pan

Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Preheat oven to 425°F with rack in lower third.

Equipment you will use

Oven

Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil.

Ingredients you will need

Focaccia

Sea Salt

Tomato

Oregano

Cooking Oil

Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes.

Equipment you will use

Oven

Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly.

Ingredients you will need

Focaccia

Equipment you will use

Spatula

Frying Pan

Cut into pieces and serve warm or at room temperature.

Focaccia is best eaten the day it is made but can be baked 1 day ahead and kept, wrapped in foil, in a sealed bag at room temperature. If desired, reheat, uncovered, in a 350°F oven until just heated through, about 10 minutes.

Ingredients you will need

Focaccia

Equipment you will use

Aluminum Foil