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focaccia bread

Roasted Tomato and Basil Focaccia Bread

Homemade focaccia bread is a traditional Italian flatbread known for its soft, chewy texture and savory flavor. It's typically made from a simple dough consisting of flour, water, yeast, salt, and olive oil. And what's the best part? It's easier to make than you think! One thing you need to keep in mind - you'll need to reserve a little over 4 hours to make the bread from start to finish (most of the time is waiting for the dough to rise). So while you won't be able to whip this up right before dinner, you can plan ahead and have a wonderful side to go along with your delicious meal!
Prep Time 15 minutes
Cook Time 20 minutes
Proofing Time 3 hours 30 minutes
Total Time 4 hours 5 minutes

Ingredients

For the Dough

  • 4 cups Bread flour
  • 1 tsp Table salt
  • 3¾ tsp Instant Rise Yeast
  • 2 tbsp Olive oil, plus ¼ cup for oiling pan
  • 1½ cup Warm water

For the Topping

  • 1 small Shallot, thinly sliced
  • 10-12 Grape or cherry tomatoes, cut in half
  • 1 tbsp Member's Mark™ Basil
  • ½-⅔ cup Member's Mark™ Extra Virgin Olive Oil, for drizzle
  • Member's Mark™ Sea Salt Grinder, as desired

Instructions

  • In stand mixer with a hook attachment, mix together all dough ingredients until a rough and ragged dough forms. Turn off mixer, and using a pull and fold method in the bowl, stretch the dough with one hand and then fold over and press back into the bowl. Rotate the bowl and repeat about 10 times.
  • Return the mixing bowl to the stand and knead the dough on low for about 2 minutes, and then medium-low for another 5, or until a smooth dough forms.
  • Drizzle a large bowl with olive oil, and place the dough into the bowl. Cover with plastic wrap and allow the dough to proof for about 2 hours, or until doubled in size. (We like to place our dough in the microwave...turned off of course!)
  • Use remaining 1/4 cup of oil to brush around a 9 x 13" baking dish. Pour dough into the pan, and use fingers to press the dough to the edges and corners. Cover the pan with plastic wrap again and allow the dough to do a second rise for about 90 minutes. 

For the Topping

  • While the second rise is going, preheat your oven to 450 degrees.
  • Remove plastic wrap from the baking dish, and use your fingers create indents and dimples into the dough. Evenly press the onions and tomatoes into the dough.
  • Drizzle dough with additional olive oil. Sprinkle with Member's Mark™ Basil and Member's Mark™ Sea Salt Grinder.
  • Bake for about 20 minutes, or until golden brown. When the focaccia is removed from the oven, immediately drizzle it with additional olive oil. Move to a wire rack, and allow it to cool. 
Course: Side Dish
Keyword: basil, bread, focaccia, side, tomato