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Crispy Garlic Herb Focaccia with Cherry Tomatoes

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A simple homemade focaccia bread with a crispy garlic-infused crust, fresh herbs, and juicy cherry tomatoes, perfect for any occasion.

Ingredients

Scale
  • 3 ½ cups (420g) all-purpose flour
  • 1 packet (2 ¼ tsp or 7g) active dry yeast
  • 1 ¼ cups (300ml) warm water (about 110°F/45°C)
  • 2 tablespoons extra virgin olive oil (plus 2 more for topping)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves
  • 1 ½ cups (about 250g) cherry tomatoes, halved
  • Coarse sea salt, to sprinkle on top

Instructions

  1. Activate the yeast: In a large mixing bowl, combine 1 ¼ cups warm water with 1 teaspoon sugar and the packet of active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Mix the dough: Add 3 ½ cups flour and 1 teaspoon salt to the yeast mixture. Pour in 2 tablespoons olive oil. Stir until a shaggy dough forms.
  3. Knead the dough: Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 6 minutes.
  4. First rise: Lightly oil a mixing bowl, place dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the pan: Line a 9×13 inch baking sheet with parchment paper and brush with about 1 tablespoon olive oil.
  6. Shape the dough: Punch down the dough, transfer to the prepared pan, and press evenly to about ½ inch thickness.
  7. Second rise: Cover and let dough rest for 30 minutes until slightly puffed.
  8. Add toppings: Preheat oven to 425°F (220°C). Dimple dough with fingertips, drizzle 2 tablespoons olive oil on top, scatter sliced garlic, rosemary, thyme, and halved cherry tomatoes. Sprinkle coarse sea salt.
  9. Bake: Place pan on middle rack and bake for 20-25 minutes until crust is golden and crispy and tomatoes are blistered.
  10. Cool & serve: Let focaccia cool in pan for 5 minutes before slicing. Serve warm or at room temperature.

Notes

Use enough olive oil on the pan and top for a crispy crust. Dimple dough with fingertips to create pockets for oil. Avoid over-flouring dough to keep it tender. If kitchen is cold, warm oven briefly and use it as a proofing spot. Add garlic just before baking to prevent burning. Dough can be refrigerated after first rise for up to 24 hours.

Nutrition

Keywords: focaccia, garlic bread, herb bread, cherry tomatoes, homemade bread, crispy crust, easy bread recipe, vegan bread

Find it online: https://blingbite.com/crispy-garlic-herb-focaccia-recipe-perfect-for-easy-homemade-bread-with-cherry-tomatoes/