Ingredients
- • 2 tablespoons active dry yeast
- • 3/4 cup lukewarm water, 110˚ to 115˚
- • 1 tablespoon honey or granulated sugar
- • 2/3 cup bread flour
- • 4 cups all-purpose flour
- • 1/4 cup whole wheat flour
- • 2 teaspoons salt
- • 1 cup plus 2 tablespoons olive oil
- • 1 cup water at room temperature
- • 1/4 cup fresh garlic, peeled and sliced
- • 1 pint assorted cherry and currant tomatoes (heirloom, if at all possible)
- • 1/4 cup grated Parmesan cheese, optional
- • 3 tablespoons basil leaves, chiffonade or thinly sliced
- • 1 teaspoon kosher or coarse salt
Preparation
Step 1
1. Sprinkle dry yeast over lukewarm water and let sit 5 minutes. Stir in honey or sugar and let rest until bubbly, about 5 minutes. Add bread flour, combine to form a sponge and let rest 30 minutes. In separate bowl combine remaining flours and salt. Make a well in middle and add sponge, 3/4 cup oil and remaining cup of water. Mix by hand or in electric mixer with paddle until rough textured. Turn dough out onto lightly floured surface and knead until smooth. Place in lightly oiled bowl and cover with plastic wrap. Let rise in warm spot, about 80˚, until doubled in volume, about 1 1/2 hours.
2. While dough is doubling, warm 1/4 cup olive oil in small saucepan, add garlic and cook until tender - do not brown. Set aside.
3. Preheat oven to 350˚F.
4. Brush cookie sheet with remaining 2 tablespoons olive oil. Place dough in center and gently press into a rectangle, about 8" x 12".
5. When dough begins to rise, spread cooled garlic and olive oil evenly over top. Place whole tomatoes on surface of dough pressing lightly to fix in place. Allow dough to rise to double in volume, surrounding tomatoes.
6. Bake focaccia until browned, about 30 minutes. Sprinkle with Parmesan, if using, and bake a few minutes more.
7. Sprinkle with basil and salt. Serve warm or at room temperature.