Double-Tomato Focaccia

A no-knead focaccia with tomatoes two ways: a healthy smear of brick red tomato paste under blistered, juicy cherry tomatoes.

By Bonappetit

Original recipe source

Double-Tomato Focaccia

Cook time: 100 minutes

Servings: 12

Ingredients

  • 4 cup all-purpose flour
  • 1 Tbsp. plus 1 tsp. Diamond Crystal or Morton kosher salt
  • 1 Tbsp. sugar
  • 1 ¼-oz. envelope instant or rapid-rise dry yeast
  • 1.67 cup room-temperature water
  • 1 for pan extra-virgin olive oil
  • 3 garlic cloves, finely grated
  • 2 Tbsp. double-concentrated tomato paste
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. Diamond Crystal or Morton kosher salt
  • 1 tsp. sugar
  • 0.25 tsp. crushed red pepper flakes
  • 3 Tbsp. room-temperature water
  • 12 oz. mixed cherry tomatoes, halved
  • 1 for drizzling extra-virgin olive oil
  • 1 for sprinkling flaky sea salt

Instructions

  1. Mix all-purpose flour, Diamond Crystal or Morton kosher salt, sugar, and instant or rapid-rise dry yeast in a large bowl. Pour in room-temperature water and mix until a sticky dough forms. Cover and let sit at room temperature 15 minutes.
  2. Set a small bowl of water on work surface. Uncover dough and, using a wet hand, stretch one side of dough up and over to meet the opposite side; turn bowl 90°. Repeat 3 more times. Cover bowl and let rest 30 minutes. Repeat process two more times.
  3. Coat a 13x9" baking pan with extra-virgin olive oil. Transfer dough to prepared pan, turning to coat on all sides with oil. Using your fingers, press dough out until it reaches edges of pan. Cover pan and let dough rise in a warm spot until nearly doubled in size.
  4. Preheat oven to 425°. Whisk together garlic cloves, double-concentrated tomato paste, extra-virgin olive oil, Diamond Crystal or Morton kosher salt, sugar, crushed red pepper flakes, and room-temperature water in a small bowl.
  5. Spoon sauce over focaccia, spreading evenly across surface. Press down into focaccia to dimple all over. Scatter halved mixed cherry tomatoes over, pushing down into dimples. Bake until puffed and golden around edges. Reduce oven temperature to 375° and continue to bake until deep golden around edges. Let cool in pan 10 minutes, then transfer to a wire rack and let cool completely.
  6. Just before serving, drizzle focaccia with oil and sprinkle with flaky sea salt.
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