It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

TOMATO BASIL FOCACCIA BREAD
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TOMATO BASIL FOCACCIA BREAD

AuthorFrances MurrayCategory

Yields24 Servings
Prep Time25 minsCook Time25 minsTotal Time3 hrs 50 mins
Bread:
 5 ½ cups all-purpose flour
 1 tbsp salt
 2 ½ cups warm water
 2 ¼ tsp instant dry yeast
 1 tbsp honey
 2 tbsp olive oil
Topping:
 6 tbsp olive oil
 4 tbsp fresh basil; chopped
 ¼ tsp black pepper
 ¼ tsp salt
 1 ½ cups tomatoes; chopped
 4 garlic cloves; chopped
1

In a large bowl, add water, yeast and honey; stir to combine

2

Blend 5 cups of flour and 1 Tbsp salt together and add to water mixture 1 cup at a time; stir to combine after each addition until dough becomes difficult to mix. Add in as much of the ½ cup remaining flour if needed.

3

Turn dough out on a lightly floured surface and knead for a solid 10 minutes until all the flour is worked in and becomes smooth and no longer sticky.

4

Place dough back into the large bowl and drizzle with 2 tbsp olive oil ensuring the top and bottom of the dough is coated in oil.

5

Cover bowl with plastic wrap and let rise for at least 90 minutes. Dough will double in size.

6

Turn dough out onto a lightly floured surface, divide in two and transfer each half onto two parchment lined 10”x15” rimmed cookie trays. Spread dough with fingers to cover the entire tray.

7

Cover trays with tea towels and allow to rise for 45 minutes.

8

Remove tea towels and press fingertips into dough creating dimples (fingertip sized craters).

9

Cover trays with tea towels and allow to rise for an additional 45 minutes.

10

Preheat oven to 375 degrees F.

11

Combine olive oil, salt, basil, black pepper, tomatoes and garlic.

12

Uncover trays and divide tomato mixture between the two pans ensuring entire surface of dough is covered with olive oil.

13

Bake for 20 -25 minutes until golden brown on top.

14

Carefully move focaccias from trays to cooling racks. Cool for at least 10 minutes before slicing.

C'est Fin!

Ingredients

Bread:
 5 ½ cups all-purpose flour
 1 tbsp salt
 2 ½ cups warm water
 2 ¼ tsp instant dry yeast
 1 tbsp honey
 2 tbsp olive oil
Topping:
 6 tbsp olive oil
 4 tbsp fresh basil; chopped
 ¼ tsp black pepper
 ¼ tsp salt
 1 ½ cups tomatoes; chopped
 4 garlic cloves; chopped

Directions

1

In a large bowl, add water, yeast and honey; stir to combine

2

Blend 5 cups of flour and 1 Tbsp salt together and add to water mixture 1 cup at a time; stir to combine after each addition until dough becomes difficult to mix. Add in as much of the ½ cup remaining flour if needed.

3

Turn dough out on a lightly floured surface and knead for a solid 10 minutes until all the flour is worked in and becomes smooth and no longer sticky.

4

Place dough back into the large bowl and drizzle with 2 tbsp olive oil ensuring the top and bottom of the dough is coated in oil.

5

Cover bowl with plastic wrap and let rise for at least 90 minutes. Dough will double in size.

6

Turn dough out onto a lightly floured surface, divide in two and transfer each half onto two parchment lined 10”x15” rimmed cookie trays. Spread dough with fingers to cover the entire tray.

7

Cover trays with tea towels and allow to rise for 45 minutes.

8

Remove tea towels and press fingertips into dough creating dimples (fingertip sized craters).

9

Cover trays with tea towels and allow to rise for an additional 45 minutes.

10

Preheat oven to 375 degrees F.

11

Combine olive oil, salt, basil, black pepper, tomatoes and garlic.

12

Uncover trays and divide tomato mixture between the two pans ensuring entire surface of dough is covered with olive oil.

13

Bake for 20 -25 minutes until golden brown on top.

14

Carefully move focaccias from trays to cooling racks. Cool for at least 10 minutes before slicing.

C'est Fin!

TOMATO BASIL FOCACCIA BREAD
Frances Murray
chezfrandesserts@gmail.com
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