Heirloom Tomato Focaccia Recipe

Name: Heirloom Tomato Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small ripe heirloom tomatoes; sea salt for sprinkling on tomatoes; 2 teaspoons active dry yeast; 1 teaspoon sea salt; 1 1/3 cup warm water; 2 teaspoons extra-virgin olive oil; 2 cups whole wheat flour; 1 1/3 cup unbleached all-purpose flour; 2 tablespoons extra-virgin olive oil for drizzling; 6 fresh basil leaves, torn; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 1/4 cup pine nuts

Servings: persons

6 small ripe heirloom tomatoes
sea salt for sprinkling on tomatoes
2 teaspoons active dry yeast
1 teaspoon sea salt
1 1/3 cup warm water
2 teaspoons extra-virgin olive oil
2 cups whole wheat flour
1 1/3 cup unbleached all-purpose flour
2 tablespoons extra-virgin olive oil for drizzling
6 fresh basil leaves, torn
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup pine nuts

1
Cut tomatoes in 1/4 inch slices and discard seeds. Sprinkle tomato slices with sea salt on both sides and let drain in a colander to remove excess moisture. Let set while making focaccia dough.
2
Dissolve yeast in the warm water in a large bowl. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 teaspoon of sea salt, 2 teaspoons olive oil, whole wheat flour, and all-purpose flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
3
Preheat oven to 425 degrees F.
4
Punch down dough and place on an oiled baking sheet, forming into an oval or circle. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 2 tablespoons olive oil. Space the tomatoes evenly across the surface of the focaccia, then sprinkle the basil leaves, pine nuts, and parmigiano-reggiano cheese over the top. Let rise for 10 minutes
5
Bake about 20 minutes or until golden brown. Serve warm or at room temperature.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 small ripe heirloom tomatoes, sea salt for sprinkling on tomatoes, 2 teaspoons active dry yeast, 1 teaspoon sea salt, and more.

Yes, Heirloom Tomato Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Heirloom Tomato Focaccia

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