Tomato and basil focaccia bread. No-knead tomato basil focaccia bread is one of the easiest and fuss-free recipes. It consists of essential ingredients - flour, oil, sugar, and yeast. Activate the yeast, add it to the dough and allow it to rise.
Sprinkle the Parmesan over the top as soon as the bread comes out of the oven. Let cool on the baking sheet on a cooling rack. Top with the basil, and serve warm or at room temperature. You can cook Tomato and basil focaccia bread using 14 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Tomato and basil focaccia bread
- It's 2 of + 1/2 cups all-purpose flour or maida.
- You need 1/2 cup of olive oil.
- It's 2 tsp of active dry yeast.
- It's 2 tsp of sugar.
- You need 1 tsp of salt.
- You need 1/4 tsp of crushed black pepper.
- Prepare 1/4 tsp of chilli flakes.
- You need 4 of garlic cloves, finely chopped.
- It's 2 tbsp of Italian seasoning, you can use fresh herbs as well.
- It's 1/2 tsp of dried thyme.
- Prepare 1 cup of warm water.
- Prepare 1/4 cup of fresh basil leaves.
- It's 10-12 of cherry tomatoes cut into halves.
- Prepare 1 of pickled jalapeno chilli cut into rounds.
Anyway, focaccia has been on my to-do list for a while now. After spying some focaccia recipes online and leafing though my stash of crinkly magazine You don't need a bread machine or sourdough starter. My focaccia requires two hands and fast-rising yeast. As much as I enjoy using sourdough in.
Tomato and basil focaccia bread instructions
- In large mixing bowl add warm water, sugar and yeast. Stir and let it sit for 5 minutes to form a bubbly mixture..
- Take a small pan and add olive oil, chopped garlic, dried herbs (except basil), Italian seasoning, 1/2 tsp salt, crushed garlic and chilli flakes. Now turn on the gas and cook this mixture on a low heat for a few minutes. Be careful not to burn the herbs and garlic. Turn off the gas and let the mixture sit for a few minutes..
- Now add 1 cup flour and 1/4 cup of infused oil to the yeast mixture and mix well. Let it rest for 5-6 minutes. Now add rest of the flour and 1/2 tsp salt and mix well..
- Now knead the dough on a floured surface (to avoid sticking) until smooth. Now transfer the dough in an oiled bowl and cover it with a damp cloth and let it rest for 45 minutes in a dark and warm corner of your kitchen..
- Preheat the oven at 200°C for 10 minutes. Now transfer the dough to an oiled baking sheet. I have used a square 9"×9" baking sheet, you can any size closer to this. I mean if you have a rectangular sheet, you can use that or a round skillet with a 8"or 9" diameter..
- Press the dough down to fit in the baking sheet. Now poke the dough all over with your fingers to give that dimpled effect. Now add rest of the garlic infused olive oil on top and leave the dough to rest for 15 minutes.Now arrange cherry tomatoes and pickled jalapenos on top, pressing them slightly into the dough. Spread the basil leaves all over the top. Bake it for 20-25 minutes or until golden brown. Take it out and let it cool and enjoy it with soup or as a tea time snack or as a meal..
Focaccia: Making Bread "Under the Fire" from the Latin You can think of a lot of flavor combinations and toppings for this style of bread, but the sweetness of the ripe little tomatoes and the intense basil. I topped my focaccia bread with cherry tomatoes, sea salt, fresh basil and fresh parmesan cheese but you can get as fancy or simple as you like. I like it just as well with a drizzle of olive oil and a sprinkle of sea salt. I also love to use the leftover focaccia bread for sandwiches. Whole Wheat Tomato Basil Foaccia bread Recipe.