Free Monthly Recipe

Free Recipe of the Month! Summery Focaccio with Tomatoes and Fresh Herbs!

What is more welcome in summery months or can make a season more summery than a beautiful, homemade, rustic focaccio? This is one of the easiest flatbreads and perfect with salads and dips.


4-5 cups all-purpose or bread flour
1 teaspoon instant yeast
2 1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon honey
2 cups, or more, warm water
¼ cup olive oil

Finishing Touches
1-2 cups halved cherry tomatoes
Crushed garlic (4-6 large cloves)
½ cup approximately, minced fresh herbs such as basil, rosemary, parsley
Olive oil
Semolina or cornmeal
Herbs such as basil, oregano, parsley
Cheese (mozzarella, asiago, chevre, as desired)

Generously drizzle olive oil in 4 8 or 9 inch layer pans. Dust with semolina and set aside. Line two large baking sheets with parchment paper. Place pans on baking sheet.

In a mixer bowl, stir flour and yeast together and then add in remaining ingredients, adding in only as much flour as to make a loose battery, dough.  Mix with the paddle attachment, on slowest speed of mixer, for 4-5 minutes. Cover lightly with plastic wrap and let stand 20 minutes.

Then resume kneading, only adding in as much flour as required to make a very slack dough, about 5-8 minutes. It should be very soft or loose but have some body or elasticity to it.  If it is too tight and bouncy, then slowly drizzle in additional warm water to loosen the dough.

Remove the dough hook and cover the mixing bowl and machine with a large, clear plastic bag. Spray the dough with nonstick cooking spray and let rise about 2-4 hours.

Preheat oven to 450 F. Divide dough among prepared pans, gently stretching out to fit pans but not unnecessarily deflating the dough. Stretch, allowing dough to rest for a few minutes, to coax to fit the pan. Cover and let rise 30 minutes.

Make dimples or little indents on the top of the dough and lightly press in cherry tomatoes in the indents, drizzle on olive oil, and dust with black pepper and fresh herbs.

Bake until browned, about 25-30 minutes.

Makes 2-3 flatbreads





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