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Rosemary Tomato Focaccia

by Ann
4 comments

Tomato & Rosemary Focaccia

I have always wanted to make one of those funky flat focaccia breads with the tomatoes baked right into the top. So today I just did.


It is lovely to have a wedge of this with your soup at lunchtime (like I did today). And you can make a killer turkey sandwich on focaccia like this (um, yeah, that was dinner …)

It turned little more dense than I would have liked, and I thought the flavor of the herbs REALLY came through. If you want a more subtle herb flavor, cut down the amount of italian seasoning.

I threw a little pumpkin in the dough just because I have pumpkin coming out of my ears right now. I baked up a gargantuan pumpkin the other day and filled up 4 quart jars with the puree from this one big orange pumpkin. I hope I have time to make something ELSE with pumpkin before the busy weekend starts …

Tomato Rosemary Focaccia

Rosemary Tomato Focaccia

Bread Dough:

  • 2 c. bread flour
  • 1 1/4 c. whole wheat flour
  • 1 T. vital wheat gluten
  • 2 1/4 t. yeast
  • 1 t. salt
  • 1 t. Italian seasoning
  • 3/4 c. + 1 T. water
  • 1/2 c. pumpkin puree
  • 1/4 c. olive oil
  • 1/4 c. shredded Asiago cheese

For the top:

  • Fresh garden tomato, thinly sliced
  • 1 – 2 cloves garlic, peeled and finely chopped
  • Coarse sea salt
  • Fresh ground pepper
  • Finely chopped fresh rosemary

Directions:

  1. Throw the ingredients for the dough into your bread machine and set it on the “dough”setting.
  2. When the dough is finished, I cut it into two pieces and made two smaller focaccia. You could also make one larger focaccia.
  3. Shape the dough into a ball, then flatten it gently with your fingers or use a rolling pin till it’s 1/2 to 3/4 inch thick.
  4. Brush lightly with olive oil or spray with cooking spray, cover with a clean towel and let rise until it’s about doubled in size, about 40 minutes or so.
  5. Arrange the tomato slices on top, then sprinkle with garlic, sea salt, pepper and rosemary.
  6. Bake at 350 degrees for 45 minutes to an hour or until the crust is golden brown and the loaf sounds hollow when you tap it.
Rosemary Tomato Focaccia
Let the bread rest for about 10 minutes after removing from the oven. Cut into wedges and eat it while it’s still hot. Or save some to make sandwiches later.
Tomato & Rosemary Focaccia

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4 comments

Misbah/cupcakeluv November 10, 2011 - 2:34 am

Hello Ann, lovly blog you have here:)

Reply
Ann November 10, 2011 - 9:05 am

Thank you so much! I am so glad you stopped by 🙂

Reply
Turkey & Provolone with Pesto Cream on Focaccia « Sumptuous Spoonfuls November 10, 2011 - 1:48 pm

[…] other day I made Rosemary Tomato Focaccia, and having a wonderful flat-ish bread like that around just screams […]

Reply
Amy @ A Little Nosh November 12, 2011 - 8:02 am

Thanks for linking up at A Little Nosh this week!

I have a TON of pumpkin recipes on my pinterest wall if you need some inspiration.

Reply

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