Tomato Focaccia bread recipe – a delicious homemade tomatoes, Parmesan and rosemary focaccia
Today I have chosen to present you an extremely simple and delicious tomato focaccia bread recipe, but you must remember that focaccia bread can be seasoned with other toppings or spices, depending on your preference. For example, focaccia bread can be prepared with roasted garlic, rosemary and Parmesan, salami, or other ingredients that you find in the fridge or in the pantry.
Equipment
- 1 Thermomix
- 1 Tray
- 1 Oven
Ingredients
- 500 g all-purpose flour
- 1 tsp sugar
- 1 ½ tsp dried instant yeast or 20 g fresh yeast crumbled
- 30 g olive oil plus extra for greasing
- 350 g water
- 1 tsp salt
- 30 pcs cherry tomatoes halved
- 2 tbsp Fresh rosemary chopped
- Parmesan cheese shredded
- 1 tsp coarse sea salt
Instructions
- Lightly oil a large bowl and large piece of cling film then set aside
- Place flour, sugar, yeast, oil, water and salt in mixing bowl then mix 20 sec/speed 6. Knead Dough – 2 min
- Transfer sticky dough to oiled bowl. Return mixing bowl to base and spin remaining dough off blades 5 sec/speed 6. Scrape out excess dough and add to bowl. Cover with prepared cling film and leave to prove until doubled in size (approx. 1-2 hours). Towards the end of rising time, oil a large baking tray then set aside
- Spread dough out on prepared baking tray with aid of oiled spatula then leave to prove for a further 30 minutes
- Preheat oven to 220°C
- Using oiled fingertips, make indentations all over the risen dough
- Press tomato halves, cut sides up, into the dough
- Sprinkle evenly with shredded Parmesan, chopped rosemary needles, coarse salt, black pepper and extra water, then drizzle with olive oil. Bake for 20 minutes (220°C) or until golden brown
- Allow to cool on baking tray for 5 minutes then transfer to a wire rack. Eat warm or allow to cool completely
Video
Nutrition
Serving: 1100Calories: 180kcal
Tried this recipe?Let us know how it was!