This focaccia bread combines the best flavours of summer into one incredible recipe! I thinly slice red and yellow tomatoes and place them on top of a delicious oil and rosemary infused focaccia bread dough. Topped with a drizzle of olive oil, and a sprinkle of fresh rosemary and Maldon sea salt, and you will have the perfect summer recipe!
Servings: 1 large focaccia bread (10-12 slices)
- 2 cups warm water
- 1 tablespoon active dry yeast
- 2 teaspoons sugar
- 1/2 cup olive oil, plus more for oiling bowls and pans
- 3 tablespoons fresh copped rosemary, plus extra for garnish
- 1 teaspoon salt
- 4 – 4 1/2 cups all purpose flour
- 2 large yellow tomatoes
- 2 large red tomatoes
- 1 tablespoon Maldon sea salt
In a large mixing bowl, add the water, yeast and sugar. Let stand until the mixture foams on top (this is the yeast blooming), about 10 minutes.
Add the flour, salt, chopped rosemary, and 1/4 cup of olive oil to the yeast mixture. Using your hands, mix the dough until it comes together. It should be soft and sticky, but not so much that it sticks all over your fingers.
Knead the dough in the bowl for 2-3 minutes until most of the flour is combined.
Transfer the dough into a large mixing bowl that has been oiled all over with 1 tablespoon of olive oil. Cover and let the dough rise in a warm place for 45 minutes or up to 2 hours.
Press the dough out onto an oiled baking sheet until it is about 1 centimeter thick. Cover the pans with a damp cloth and let the dough sit for 30 minutes to let the dough rise.
Next, preheat the oven to 400 degrees F. Once the dough has risen, use your fingertips to press down the dough so that you create little “wells” all over the pizza dough. Brush the top of the dough with 2 tablespoons of olive oil.
Bake the focaccia for 15 minutes, then remove it from the oven and top it with the fresh tomatoes. Place it back in the oven and let it bake for another 15 to 20 minutes, or until the bottom crust is golden brown.
Once the focaccia has baked, remove it from the oven and drizzle the remaining 2 tablespoons of olive oil and sprinkle with more fresh chopped rosemary and Maldon sea salt.
Slice into squares and enjoy!