We call this “pizza focaccia” in our house, as it does resemble a thick-crusted pizza. Make it when you crave a tomato focaccia and fresh tomatoes aren’t in season. I like to use fire-roasted canned tomatoes for this, as they develop such a deep, double-roasted flavor when the sauce bakes on top of the bread.
Ingredients
- 1 recipe Whole-Wheat Focaccia
- 1 tablespoon extra virgin olive oil
- 1 bulb green garlic, papery outer layers removed, thinly sliced, or 2 garlic cloves, minced
- 1 14-ounce can diced tomatoes, preferably fire-roasted, with juice
- Salt to taste
- 2 teaspoons fresh thyme leaves
- Freshly ground pepper
- 2 ounces fresh mozzarella (optional)
- Nutritional Information
Nutritional analysis per serving (12 servings)
46 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 60 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 large focaccia or 2 smaller focacce, 12 to 15 servings
Preparation
- Mix up the focaccia dough as directed and set in a warm spot to rise.
- Meanwhile, make the tomato-garlic topping. Heat the olive oil over medium heat in a medium saucepan or skillet and add the garlic. Cook, stirring, until it begins to smell fragrant, 30 seconds to a minute, and add the tomatoes and salt to taste. Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down slightly to a fragrant sauce. Stir in the thyme. Taste and adjust salt, and add pepper. Remove from the heat. For a smooth sauce, blend with an immersion blender or pulse in a food processor.
- When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
- Dimple the dough with your fingertips and spread the tomato sauce over the top in an even layer. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 25 minutes, until the bread is deep golden brown. If using the mozzarella, tear it into small shreds. Bake the focaccia for 15 minutes, pull it from the oven and quickly scatter the mozzarella over the focaccia, then return to the oven for 10 minutes. Let rest for at least 10 minutes before serving, or allow to cool completely.
- Advance preparation: The tomato topping will keep in the refrigerator for 3 days. You can make the dough and place it in a plastic bag in the refrigerator for up to 2 days. Remove from the bag and bring to room temperature before proceeding. The bread should be eaten or froze
About 2 hours
Dining and Cooking