* In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy. * In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil. Stir until a dough starts to form. * Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. * Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour until it doubles in size. * Preheat your oven to 425°F (220°C). * Punch down the risen dough and transfer it to a lightly greased baking sheet. Press the dough out evenly to fit the pan. If it shrinks back, let it rest for a few minutes and then continue pressing. * Arrange the tomato slices on top of the dough. Sprinkle minced garlic and rosemary leaves (if using) over the tomatoes. Drizzle with a bit more olive oil and sprinkle with coarse sea salt. * Let the focaccia rise again for about 30 minutes, uncovered. * Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the tomatoes are slightly caramelized. * Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
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[**Tomato Focaccia**](https://cookeryhq.com/discovery/748)
**Ingredients:**
* 2 1/4 teaspoons active dry yeast
* 1 1/2 cups warm water (110°F/45°C)
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup olive oil (plus more for drizzling)
* 2-3 tomatoes, thinly sliced
* 2 cloves garlic, minced (optional)
* 1 tablespoon fresh rosemary leaves (optional)
* Coarse sea salt, for sprinkling
**Servings:** Makes 8 servings
**Preparation and Cooking Time:**
* Preparation Time: 20 minutes
* Rising Time: 1 hour 30 minutes
* Cooking Time: 25-30 minutes
* Total Time: Approximately 2 hours 15 minutes
**Instructions:**
* In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
* In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil. Stir until a dough starts to form.
* Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
* Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour until it doubles in size.
* Preheat your oven to 425°F (220°C).
* Punch down the risen dough and transfer it to a lightly greased baking sheet. Press the dough out evenly to fit the pan. If it shrinks back, let it rest for a few minutes and then continue pressing.
* Arrange the tomato slices on top of the dough. Sprinkle minced garlic and rosemary leaves (if using) over the tomatoes. Drizzle with a bit more olive oil and sprinkle with coarse sea salt.
* Let the focaccia rise again for about 30 minutes, uncovered.
* Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the tomatoes are slightly caramelized.
* Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
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