Pre-roasting the tomatoes in this roasted tomato focaccia guarantees they will be full of intense flavor. Serve it as a side or an appetizer.
- For focaccia
- 1 cup warm water
- 1 package dry active yeast
- 1/2 teaspoon granulated sugar
- 2–1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 cup olive oil plus more for oiling bowl and sheet pan
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon roughly chopped parsley
- 1 tablespoon minced chives
- For tomatoes
- 1/2 pint cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast and sugar. Let stand for 5 minutes until the yeast becomes foamy. Stir in 1 cup flour and 1/4 cup olive oil. Let stand for an additional 5 minutes. Add the remaining flour and 1/2 teaspoon kosher salt and mix on medium speed until a sticky but smooth dough forms. Transfer the dough to an oiled bowl and let rest for 1 hour.
- Preheat the oven to 400 degrees F.
- Arrange the tomatoes, cut side up in a single layer on a parchment lined-sheet pan. Roast for 25-30 minutes until the tomatoes are wrinkled at the edges, but still juicy in the middle.
- Increase the oven temperature to 450 degrees F. Oil a 13-inch by 9-inch sheet pan. Stretch the dough to fit the pan. Use your fingers to press dimples all over the dough. Allow the dough to rise slightly, about 20 minutes.
- Press tomatoes into the dough. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon flaky sea salt and 1/4 teaspoon black pepper.
- Bake for 20-25 minutes until light golden brown. Transfer to a wire rack to cool. Sprinkle with parsley and chives.
- Focaccia can be served warm or at room temperature.
Loosely adapted from Food & Wine