Focaccia with tomatoes and garlic
4 servings
120 minutes
Focaccia with tomatoes and garlic is a fragrant bread embodying the southern sun and Mediterranean culinary traditions. Although focaccia originates from Italy, this version with juicy tomatoes and rich garlic oil evokes the simplicity and warmth of a Spanish feast. Its taste features a crispy crust, soft airy crumb, and a slight tang from the tomatoes complemented by the robust spice of garlic. It’s an ideal choice to accompany meat dishes, cheese appetizers, or as a standalone snack when hot and fresh. Spaniards appreciate such baked goods for their versatility: they are great for breakfast or dinner, while the aroma of garlic and olive oil fills the kitchen with coziness and memories of sunny days by the sea.
1
Peel the garlic, crush it with the flat side of a knife blade. Pour 75 ml of olive oil into a bowl, add the garlic, cover, and leave it overnight.
- Garlic: 2 cloves
- Olive oil: 175 ml
2
Sift flour with salt into a large bowl. Add yeast, 50 ml of oil, and 300 ml of warm water. Knead the dough.
- Wheat flour: 500 g
- Salt: pinch
- Dry yeast: 14 g
- Olive oil: 175 ml
3
Place the dough on a floured surface. Knead for at least 6 minutes. Return to the bowl, cover, and let it rest in a warm place for 1 hour.
- Wheat flour: 500 g
4
Dissolve sea salt in 1.5 tablespoons of hot water. Let the water cool down. Knead the dough, place it in a rectangular baking dish, and stretch it by hand across the surface of the dish. Spray with salted water.
- Salt: pinch
5
Make several indentations in the dough and drizzle with the remaining olive oil.
- Olive oil: 175 ml
6
Wash the tomatoes, dry them, and slice them into rounds. Place the rounds on the focaccia with 2.5 cm spacing, generously brush with garlic oil. Let it rest for another hour. Preheat the oven to 220 degrees. Bake the focaccia for 30 minutes.
- Tomatoes: 1 piece
- Olive oil: 175 ml
- Garlic: 2 cloves