Roasted Tomato Focaccia Bread

By vealam

Ingredients

• 1 cup (250 ml) water
• 1 tablespoon olive oil
• 2 - 2 1/2 cups (240-300 grams) bread flour
• 1 teaspoon coarse salt
• 1 tablespoon granulated sugar
• 1 packet (2 1/4 teaspoons) Red Star Active-Dry Yeast
• 1 tablespoon fresh thyme, divided
• 1 cup (150 grams) cherry or grape tomatoes, halved
• Additional olive oil, for brushing
• Coarse salt, for sprinkling

Details

Servings 1
Adapted from completelydelicious.com

Preparation

Step 1

Heat the water and olive oil in a saucepan over medium heat until it starts to steam. Remove from heat and let cool for about 5 minutes, or until temperature is 120-130 degrees F.
In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, yeast and half of the fresh thyme. Add the water mixture and mix until it forms a wet dough, scraping down the bowl as necessary.
Add the remaining bread flour 1/4 cup at a time while mixing until dough clears the bowl and is tacky but doesn't stick to your fingers when touched. You may not need all 2 1/2 cups flour. Knead for 5-7 minutes until smooth and elastic. Place bowl in a greased bowl and turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough and knead a few times to remove air bubbles. Shape dough into a rough 14 inch circle on a sheet pan, cover, and let rise for an additional 15 minutes. Use your fingers to dimple the dough, pressing your fingers all the way down. Brush with olive oil and gently press the tomatoes into the top of the dough. Sprinkle with remaining thyme and a heavy pinch of salt.
Bake at 375 degrees until golden brown, about 20-25 minutes. Serve warm or at room temperature.
Focaccia is best consumed the day it is made, but will keep well wrapped at room temperature for a few days.

Tip: Rising and Proofing
Letting kneaded dough rest so that the yeast can do its job will improve the volume, flavor, and texture of the bread. A second rising (or proofing) after being shaped will increase volume, give the bread a finer texture, and improve the flavor further. You can test if your dough has risen enough by pressing the dough with your finger. If the indentation remains, your dough is ready. If not, give it more time.

Let the dough rest in a warm place, covered with a towel or plastic wrap to retain moisture. Here are a few suggestions:

> Oven: Heat your oven to its lowest setting for a few minutes, then turn it off. Place the covered dough on the center rack and close the door.

> Microwave: Heat 1 cup of water in your microwave for 2 minutes. Place the covered dough in the microwave and close the door.

> Other: I’ve also risen bread on top of a warm oven, running dryer machine, and even on a chair set over a heater vent.