Easy Tuscan Focaccia
Submitted by sandye
Tuscan focaccia topped with garlic-infused olive oil, sun-dried tomatoes, roasted red peppers, rosemary, and Parmesan. A pillowy Italian flatbread with crisp golden edges and savory toppings.
YIELD
30 servingsPREP
1 hrsCOOK
25 minREADY
1 hrsA Tuscan-style focaccia thick enough to slice, dimpled deep enough to catch pools of garlic-infused olive oil, and topped with sun-dried tomatoes, roasted red peppers, and rosemary. The garlic gets cooked in the oil first then strained out, leaving the flavor behind without bits that scorch in the oven.
Those finger dimples matter. Press them deep, all the way to the bottom of the pan, so the oil pools and the bread bakes with that signature pocked surface and crisp underside.
The two-stage bake is what saves the toppings. Sun-dried tomatoes and roasted peppers go on after the first 10 minutes, so they warm through without scorching while the crust finishes browning.
Serve warm, torn into squares, alongside soup or a tangle of arugula salad. Or split it for sandwiches the next day.
Chef Tips
- Use a 13×18 jelly roll pan for the right thickness. A smaller pan gives a fatter, doughier focaccia.
- The dough should feel slack and a little sticky. Resist adding too much flour during kneading; a wetter dough means a better crumb.
- Rosemary scorches fast. If yours starts darkening in the first bake, scatter it on top with the second batch of toppings instead.
- Day-old focaccia toasts beautifully. Slice horizontally, brush with olive oil, and crisp it under a broiler.
Variations
- Swap the dried tomatoes for halved cherry tomatoes pressed into the dimples for a brighter, juicier top.
- Top with thinly sliced red onion and Kalamata olives for a Ligurian twist.
- Skip the toppings entirely and serve plain with flaky sea salt as the classic Tuscan schiacciata.
Ingredients
Directions
In a large bowl combine yeast, salt and 2 cups flour.
In 1-quart saucepan over medium heat, heat sugar, 3 tablespoons olive oil or salad oil, and 1¼ cups water until very warm (125-130 degrees).
With mixer at low speed, beat liquid into dry ingredients just until blended.
Increase speed to medium; beat 2 minutes.
Add ½ cup flour, beat 2 minutes.
With a spoon stir in 1½ cups flour to make soft dough.
Turn dough onto floured surface and knead until smooth and elastic, about 8 to 10 minutes, working in more flour (about ½ cup) while kneading.
Shape dough into ball; cover and let rest 15 minutes.
Grease and flour jelly roll pan; pat dough into pan, pushing dough well into corners.
Cover, let rise in warm place (80-85 degrees) until doubled, about 30 minutes.
While dough is rising, in small saucepan over medium heat, cook sliced garlic in 2 tablespoons olive or salad oil, stirring frequently until garlic is golden.
With slotted spoon, remove and discard garlic.
Preheat oven to 400℉ (200℃).
With fingers make deep indentations over entire surface of dough.
Drizzle garlic oil over dough; top with grated Parmesan cheese if desired, dried rosemary, coarse salt and coarse ground black pepper.
Bake 10 minutes.
Meanwhile, slice each dried tomato lengthwise in half.
Remove focaccia from oven; top with dried tomatoes and roasted peppers and garnish with fresh rosemary sprigs if you like.
Bake 5 to 10 minutes longer until bread is golden brown.
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