Focaccia Recipe 8/11

Jason G

— 1 min read
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Base Recipe:

Additions:

Roasted Cherry Tomatoes and Garlic

  • As many as you like
  • Halve cherry tomatoes and lay them on a sheet pan, cut side up, then cover in a generous amount of olive oil. Add salt to taste.
  • Lay whole peeled garlic cloves in oil on the same sheet pan.
  • Set oven to 250 F and roast until jammy and wrinkly, but with minimal browning (2-3 hrs)
  • Let them cool at room temp for 30-45 mins, then transfer oil, tomatoes, and garlic to a bowl. You can refrigerate them at this step for later.
  • Chop the garlic and fold into the dough during the coil folds.
  • Right before baking, press the tomatoes into focaccia during dimpling. Try to make sure the tomatoes are nestled in, otherwise they will burn easily.
  • Half a sweet vidalia onion, cut across the layers. Mandolins are useful at this step.
  • Toss in the tomato garlic oil, then right before baking, dimple into the dough.

Baking:

  • Preheat oven at 450 F
  • Bake on bottom rack, using a baking steel or stone if possible.
  • Bake for 20-25 mins total. Turn oven off. After baking, transfer the focaccia out of the pan, let it sit in the oven directly on the middle rack for 5-10 minutes to crisp the crust. Interior temperature should be 210-215F.
  • If desired, you can take the tray out after 12 minutes and sprinkle cheese on top.
  • Cool it on a wire rack. Let it cool fully before cutting. Or eat it then and there like an animal.

Notes:

For better convenience and flavor, you can opt to do an extended cold ferment.

Mix the dough and do the coil folds, then after the final coil fold immediately put the dough into the fridge. Up to 3 days later, you can dump the dough out onto the oiled baking tray and just let it do the final proof for 5-6 hrs. When the final proof is complete, it will be very jiggly, puffy, and there will be large bubbles on the surface. I wouldn’t worry about overproofing, unless your kitchen is unusually hot (74 F+).

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