(Serves 4-6)
Focaccia Dough
4 cups flour (high protein flour - (11-13)
1 tsp Kosher salt
1 pk of dry active yeast
2 tsp brown sugar
1+1/3 cups warm water
1 tblsp extra virgin olive oil
Topping(s)
12 cloves of Roasted Garlic
1/3 cup cherry tomatoes, with color varieties, cut in half
1 tsp fresh thyme, finely minced
1 tsp fresh rosemary
1 tsp fresh basil, finely minced
1 tsp fresh oregano, finely minced
2 tblsp extra virgin olive oil
1/3 tsp salt, kosher
1 tblsp extra virgin olive oil (for the sheet pan), optional
In a very hot skillet blister the halved cherry tomatoes, tossing them around for about 1 minute. Turn off the heat and mix in the fresh herbs and roasted garlic cloves, remove into a small bowl, then mix in the olive oil and salt and set aside for brushing over the top right before the dough is ready to bake.
Mix the yeast and sugar with the warm water (read what temperature the water should be, on the yeast packet instructions). Let the yeast bloom (get foamy) @ 5-10 minutes. Mix the yeasty mix with the flour and olive oil.
Knead for 5-10 minutes until the dough is slightly elastic, then let rest in a warm area, covered, until the dough doubles in size (about 30-45 minutes).
Pre-heat your oven to 425°. F.
Prepare a regular cookie sheet with sides with some olive oil or place a sheet of parchment paper down. Roll out the dough, place in the cookie sheet and dimple the dough using your finger, every inch or so up, down, across the dough, creating little dimples.
Now, using the tomato/herb/garlic/olive oil mix, spread evenly across the top of your dimpled dough. Place in the oven for 20 minutes or until the top is golden brown.
