Herb and Tomato Focaccia

I added a boost of flavor to a simple bread recipe for this herb and tomato focaccia, dotting it with sweet cherry tomatoes and sprinkling with tons of fresh herbs before baking to a perfect golden brown.

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Prep Time 20

Cook Time 35

Resting time 11

Cuisine Italian

Servings 8 people

Equipment

9x13 baking dish

Ingredients

2+1/4 tsp active dry yeast
2 tsp honey
5 cups all purpose flour
2+1/2 cups lukewarm water
1 tbsp kosher salt, plus more for topping
1 cup olive oil, divided
4 garlic cloves
2 sprigs fresh rosemary
2 sprigs fresh thyme
15-20 cherry tomatoes

Instructions

In a small bowl, whisk together 2+1/2 cups warm water, the yeast and the honey. Set aside to rest until bubbly, 5 minutes.
In a large bowl, whisk together flour and salt. Pour in the yeast mixture and use a rubber spatula to mix until a shaggy dough forms.
Coat a separate large bowl with 1/4 cup of olive oil. Pour the dough into this bowl and turn to coat in the oil. Cover tightly in plastic wrap and place in the fridge to rise, at least 8 hours and up to 48 hours.
Once risen, coat the baking pan with 1/4 cup of olive oil. Deflate the risen dough, then transfer to the baking pan. Stretch the dough to the edges of the pan, then cover tightly and place in a warm spot to rise again, 1+1/2 to 3 hours.
Preheat the oven to 450. Use your fingertips to dimple the focaccia all over, pressing down until you feel the bottom of the pan. Place the cherry tomatoes into some of these holes, distributing them evenly over the bread. Strip the herbs from the stems and sprinkle over the bread. Drizzle another 1/4 cup olive oil over the bread and top with a sprinkle of kosher or flaky salt.
Bake focaccia until golden brown and hollow sounding when tapped, 30-40 minutes.
When you're ready to serve the focaccia, grate or finely mince 4 cloves are garlic. Heat in a small pan with 1/4 cup of olive oil until golden. Brush the garlic oil all over the focaccia. Slice and serve.