Description
A delightful twist on classic Italian flatbread infused with fresh tomatoes and basil, topped with a crisp golden crust.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon sea salt
- 2 teaspoons instant dry yeast
- 1 ½ cups warm water (about 110°F)
- ¼ cup extra virgin olive oil
- 1 cup ripe tomatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- ½ cup fresh basil leaves, finely chopped
- 2 tablespoons sea salt (for finishing)
- ¼ cup olive oil (for drizzling)
Instructions
- In a large bowl, mix flour, sea salt, and instant dry yeast. Gradually add warm water and ¼ cup olive oil, mixing until a sticky dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area until doubled in size (about 1-1.5 hours).
- In a separate bowl, mix diced tomatoes, minced garlic, and sea salt, allowing to sit for 15 minutes.
- Punch down the risen dough, transfer to a parchment-lined baking sheet, and stretch it into a rectangle about 1 inch thick.
- Create dimples in the dough, spread the tomato mixture on top, sprinkle with basil, and finish with additional sea salt.
- Cover and let rise for 30-45 minutes.
- Preheat oven to 425°F (220°C), drizzle focaccia with remaining olive oil, and bake for 25-30 minutes until golden brown.
Notes
Serve warm or at room temperature with a side of olive oil infused with chili flakes. Can store in an airtight container for up to two days or wrap in foil and refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg