Straight from the shores of the Mediterranean, focaccia bread is an Italian staple that even predates pizza! We’ve given ours a light and refreshing kick with a batch of herbed tomatoes. This bread is perfect as a side to your next family dinner, try it tonight and share the deliciousness with your whole family!
Prep Time: 2 hours
Cook Time: 20 to 25 minutes
Yield: 12 to 20 pieces
Ingredients
- 300 ml / 1 1/4 cups warm water (115℉/46℃)
- 25 g / 2 tbsp sugar
- 15 ml / 1 tbsp honey
- 10 g / 2 1/2 tsp active dry yeast
- 400 g / 3 1/3 cups bread flour
- 12 g / 2 tsp salt
- 28 g + 56 g + 43 g / 9 tbsp Mirage margarine, melted (divided)
- 4 g / 1 tbsp fresh rosemary, roughly chopped
- 2 g / 1 tsp dried oregano
- 2 g / 1 tsp dried thyme
- 2 g / 1 tsp dried basil
- 178 g / 1 cup grape tomatoes, washed, dried, and cut in half (lengthwise)
- 6 g / 2 tsp flaky sea salt or kosher salt
Directions:
- In the bowl of a stand mixer, whisk together the warm water, sugar, and honey. Whisk in the active dry yeast. Let sit about 10 minutes until foamy.
- Once foamy, cover the yeast mixture with the bread flour. Sprinkle the salt over the flour and drizzle in 2 tablespoons (28 grams) of the melted Mirage margarine. Place bowl into the stand mixer with the hook attachment. Mix the mixture on low speed until all ingredients are blended and a dough is formed.
- Increase speed to medium and knead mixture until a smooth and elastic dough forms; about 5 minutes. Oil a large bowl or container. Place the ball of dough into the greased vessel and flip the dough over and back again, so that both the top and bottom are completely greased. Cover container with plastic wrap and place in a warm, draft-free location until dough has doubled in size; about 1 hour. While the dough is rising, prepare the topping.
- In a medium bowl, place halved grape tomatoes and drizzle with 4 tablespoons (56 grams) of the melted Mirage margarine. Sprinkle rosemary, oregano, thyme, and basil over the tomatoes. Toss the tomatoes, until well-coated, with the herbs and Mirage margarine. Cover and set aside at room temperature.
- Preheat oven to 425ºF (220ºC). Place the remaining 3 tablespoons (43 grams) of Mirage margarine onto a 13 x 18 inch (33 x 45 centimetre) baking sheet and spread, until the sheet is completely greased. Transfer the dough to the middle of the sheet and spread the dough using your hands. When it has flattened out, use the backs of your hands to stretch the dough from underneath. Dimple the surface using your fingertips to create the characteristic uneven surface of focaccia. Cover the dough with plastic wrap and allow dough to rise a second time; about 40 minutes.
- Once doubled in size, scatter the herbed grape tomatoes and melted Mirage margarine over the entire surface of the dough. Gently press the tomatoes into the crevices. Sprinkle the flaky sea salt, or kosher salt, evenly over the focaccia.
- Place the baking sheet into the preheated oven. Bake for 10 minutes at 425ºF (220ºC). Reduce temperature to 400ºF (200ºC) and bake for an additional 10 to 15 minutes, or until focaccia is crusty, deep golden brown in colour and sounds hollow when tapped. Allow to cool slightly before removing from the pan. Cool completely or cut into thick slices and serve warm.
Chef’s Notes:
- Experiment with different herbs or toppings like grated parmesan cheese, thinly sliced potatoes or even olives.
- Leftover focaccia can be stored, wrapped in plastic, at room temperature for up to 2 days. Place into a hot oven for a few minutes to crisp up before serving.
- This focaccia is best enjoyed at room temperature and dipped in olive oil and balsamic vinegar, or used in place of bread for sandwiches (or you can even just eat it as is).
