Delicious, thick and light Roasted Tomato and Garlic Focaccia, flavoured and topped with garlic, herbs, olive oil and roasted tomatoes.
Believe it or not, even after I made 5 batches of Roasted Tomato Marinara, I still had a few roma tomatoes left. So I roasted them off whole and used them to make this delicious Roasted Tomato and Garlic Focaccia.
It’s really easy to roast off roma tomatoes whole. Simply toss with a little olive oil, season with salt and pepper, cut a slit in each one (so they don’t explode :) and roast in a hot oven for about an hour. Transfer to a bag and refrigerate or freeze. Use them just as you would canned whole tomatoes.
As for the focaccia, I baked mine up in a brownie pan, that is 7×11, so it’s nice and thick. If you don’t have that size of pan, just use an 8 or 9-inch round cake pan. (A 9×13-inch pan would be too big, as the focaccia would be far too thin.)
Serve this focaccia with a bit of olive oil/balsamic for dipping and enjoy as a snack, with a salad or in place of garlic bread with your pasta. Freezes well, so don’t worry about left-overs going to waste.
Cook’s Notes for Roasted Tomato and Garlic Focaccia
You can either roast some whole roma tomatoes for this (instructions in recipe below) or use canned, whole tomatoes, drained of all juice.
While I am usually one to use fresh garlic, I’ve found that powdered garlic works best in breads like this, as the fresh garlic tends to burn on top of the bread and well, burnt garlic is not a pleasant flavour.
Roasted Tomato and Garlic Focaccia
For the focaccia dough:
- 1/2 tsp dry active or instant yeast
- 3/4 cup water warm
- 1/2 tsp sugar
- 4 Tbsp olive oil
- 1 1/2 tsp kosher salt (less if using fine salt)
- 1/2 tsp garlic powder
- 3 cups all-purpose flour
- 1 1/2 tsp fresh basil leaves chopped (or 3/4 tsp. dried)
- 1 1/2 tsp fresh parsley leaves chopped (or 3/4 tsp. dried)
- 1/2 tsp garlic powder
- Salt and pepper
- 3 Tbsp olive oil
- 8 Roasted Roma Tomatoes (or 8 canned plum tomatoes drained, see below*)
- 2-3 Tbsp grated parmesan cheese
- *To Roast Roma Tomatoes: Preheat oven to 425 F. Toss roma tomatoes in a large roasting pan. Drizzle with a bit of olive oil and season with salt and pepper. Toss to coat. Cut a small slit in the top of each tomato. Roast in preheated oven for about 1 hour. Cool, then transfer to a bowl or bag and refrigerate or freeze for later.
- To make the focaccia dough: In a large bowl of the bowl of a stand mixer, combine the yeast with the warm water and sugar. Allow to stand for 5 minutes. Add olive oil, salt, garlic powder and 2 cups of the flour. Mix to combine. Start adding additional flour, in small increments, until you have a smooth, moist dough.
- Transfer dough to a floured work surface. Shape in to a ball, cover with a clean tea towel and let stand 20 minutes.
- Prepare the Herb Oil: Combine all the Herb Oil ingredients in a small bowl and stir to combine. Set aside.
- Once focaccia dough has rested, grease a 7x11-inch pan (or 8 or 9-inch round cake pagenerously with olive oil. Roll out the dough in to the exact size of your pan (using a bit of flour if sticky), then transfer to your prepared pan, pressing it right out to the edges of the pan with your finger-tips. Spread herb oil evenly over-top and refrigerate dough, uncovered for 3 hours.
- After 3 hours, remove focaccia from refrigerator. Drain any liquid from the tomatoes and hand-crush them over-top of your focaccia, keeping them quite chunky. Top with some grated parmesan cheese.
- Preheat oven to 325 F. Cover focaccia loosely with greased plastic wrap and set pan on top of preheating oven to rise for 30-40 minutes, or until dough has risen slightly above the sides of the pan.
- Bake in 325 F. oven until golden brown, about 30 minutes. Cut into square, wedges or slices and enjoy as is or serve with an olive oil/balsamic dip. Freezes well.