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SideChef
Recipes
Double-Tomato Focaccia
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Recipe

15 INGREDIENTS • 12 STEPS • 4HRS

Double-Tomato Focaccia

5
4 ratings
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.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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.
4HRS
Total Time
$1.27
Cost Per Serving
Ingredients
Servings
8
US / Metric
Focaccia
Active Dry Yeast
1 packet
(1.25 oz)
Active Dry Yeast
Honey
1/2 Tbsp
Water
2 1/2 cups
Warm Water
110 degrees F (43 degrees C)
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil, divided
plus extra for hands
Cherry Tomato
1 cup
Cherry Tomato, halved
Butter
2 Tbsp
Rosemary Leaves
1/2 Tbsp
Rosemary Leaves
Sun-Dried Tomato Pesto
Sun-Dried Tomatoes
1 cup
Unsalted Almonds
1/3 cup
Garlic
3 cloves
Fresh Rosemary
1 Tbsp
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
466
Fat
16.0 g
Protein
12.5 g
Carbs
69.3 g
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Double-Tomato Focaccia
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
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 Tomato (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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Tags
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Appetizers
American
Bread
Snack
Shellfish-Free
Vegetarian
Italian
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