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RECIPE
15 INGREDIENTS12 STEPS4HR

Double-Tomato Focaccia

5.0
3 Ratings
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This elegant Double-Tomato Focaccia is packed with so much flavor and texture! It is crispy on the outside and fluffy on the inside, with a refreshing olive oil fragrance that you won’t be able to resist.
4HR
Total Time
50MIN
Active Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
8
Serves 8

Focaccia

1 packet
(1.25 oz)
Active Dry Yeast
1/2 Tbsp
2 1/2 cups
Warm  Water
110 degrees F (43 degrees C)
1 Tbsp
1/3 cup
Extra-Virgin Olive Oil , divided
plus extra for hands
1 cup
Cherry Tomatoes , halved
2 Tbsp
1/2 Tbsp
Rosemary Leaves

Sun-Dried Tomato Pesto

1 cup
1/3 cup
3 cloves
1 Tbsp
1/2 tsp
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Nutrition Per Serving

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CALORIES
446
FAT
15.9 g
PROTEIN
11.9 g
CARBS
65.0 g

Cooking Instructions

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Step 1
In a food processor, add Sun-Dried Tomatoes (1 cup) , Unsalted Almonds (1/3 cup) , Garlic (3 cloves) , Fresh Rosemary (1 Tbsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Pulse until it becomes a fine paste. Set aside.
Step 2
In a medium mixing bowl, whisk Active Dry Yeast (1 packet) , Honey (1/2 Tbsp) , and Water (2 1/2 cups) . Let it sit for 5 minutes until foamy.
Step 3
Into the same bowl, add in All-Purpose Flour (5 cups) and Kosher Salt (1 Tbsp) . Mix well with a spatula until sticky dough forms.
Step 4
In a separate large bowl, add Extra-Virgin Olive Oil (3 Tbsp) and coat the bowl well. Transfer the dough to the new bowl and turn the dough to coat with the oil. Cover with plastic wrap and let it rise at room temperature for about 2-3 hours, or until doubled in size.
Step 5
Rub an 18x13-inch rimmed baking sheet with Butter (2 Tbsp) , make sure the bottom of the tray is well coated. Drizzle Extra-Virgin Olive Oil (1 Tbsp) and coat well.
Step 6
Deflate the dough by lifting the bottom of the dough up and pressing it down towards the center of the dough. Go around the dough and repeat twice.
Step 7
Fold in all of the tomato pesto. Transfer the dough onto the baking sheet and let it proof again uncovered for at least 1.5-2 hours.
Step 8
Preheat the oven to 450 degrees F (230 degrees C).
Step 9
Grease your hands with some more olive oil, carefully spread the dough to fill the baking sheet. Press the dough with your fingertips to create deep dimples.
Step 10
Press in Cherry Tomatoes (1 cup) , sprinkle with Rosemary Leaves (1/2 Tbsp) , and drizzle Extra-Virgin Olive Oil (1 Tbsp) on top.
Step 11
Bake in the oven for about 20-30 minutes, or until golden brown.
Step 12
Slice into squares and serve.
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Nutrition Per Serving
Calories
446
% Daily Value*
Fat
15.9 g
20%
Saturated Fat
3.5 g
18%
Trans Fat
0.0 g
--
Cholesterol
8.1 mg
3%
Carbohydrates
65.0 g
24%
Fiber
4.3 g
15%
Sugars
5.1 g
--
Protein
11.9 g
24%
Sodium
1111.6 mg
48%
Vitamin D
--
--
Calcium
55.6 mg
4%
Iron
4.6 mg
26%
Potassium
368.9 mg
8%
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