Cheesy Tomato & Garlic Herb Focaccia
From scratch bread series - roll up your sleeves!
When you have a little extra time (a great weekend project!), bake this from-scratch focaccia for homemade bread you’ll be proud to show off! You’ll mix, rest, stretch the dough, top with olive oil (natch!) garlic-herb butter, grape tomatoes, and our Italian cheese blend, then bake until puffed and golden, slice, and serve this crusty treat anytime!
Nutrition values are representative of one serving. This recipe makes 8-10 servings.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 cup
Flour
(Contains Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
2 teaspoon
Garlic Powder
8 ounce
Grape Tomatoes
2 cup
Italian Cheese Blend
(Contains Milk)
2 unit
Instant Yeast
Not included in your delivery
Olive Oil
Sugar
Salt
Pepper
Nutrition Values
Instructions
Bring garlic herb butter to room temperature. Wash and dry produce. In a large bowl, whisk together flour, yeast, garlic powder, 1 TBSP sugar, 1 TBSP salt, and a pinch of pepper until combined. Add 2 cups warm water. (TIP: For the perfect water temperature to help activate the yeast, microwave 1 cup water until steaming, 1-2 minutes, then add 1 cup cold tap water.) Stir until water has absorbed and dough is sticky, about 30 seconds.
Pour a large drizzle olive oil over the top of the dough. Gently fold the dough a few times to evenly coat in oil. Cover bowl with a kitchen towel and set aside in a warm spot until almost doubled in size, about 1 hour. TIP: Dough will proof best in a warm location, such as the top of the fridge or on a counter away from drafts.
Once dough has doubled in size, drizzle 2 TBSP olive oil onto an 18-by-13-inch baking sheet. Transfer dough to prepared baking sheet; gently press and stretch dough to the edges of the pan. (TIP: It’s OK if the dough won’t reach the edges of the baking sheet—you’ll have another chance to stretch it in Step 4!) Cover with a kitchen towel and let rest for 30 minutes.
Meanwhile, adjust rack to middle position and preheat oven to 425 degrees. Halve grape tomatoes.
Once dough has rested 30 minutes, re-stretch dough to edges of baking sheet if needed. Gently press your fingertips into dough to create divots. Evenly dollop garlic herb butter on top of the dough. Drizzle everything with olive oil and sprinkle with Italian cheese blend. Evenly top with grape tomatoes. Gently press your fingertips into the dough again to create more divots and help press toppings into dough. Season with salt and pepper. TIP: If you have flaky salt on hand, sprinkle some on top to taste! Transfer to oven and bake on middle rack until top and sides are golden brown and dough is cooked through, 22-25 minutes.
Let focaccia cool at least 30 minutes. Cut focaccia into squares and serve. TIP: Use a serrated knife to easily cut the bread!