Go Back Email Link

Platinum Instant Sourdough Tomato Focaccia

With a chewy interior and an addictive caramelized crust adorned with fresh grape tomatoes, this rosemary-scented focaccia has all the tangy comfort of sourdough but without the hassle, thanks to Platinum Instant Sourdough Yeast.
Platinum Instant Sourdough Tomato Focaccia
Yield 1 (16x12-inch) focaccia

Ingredients

  • 4 cups (500g) all-purpose flour
  • 1 (0.63oz) package (18g) Platinum Instant Sourdough Yeast
  • 2 teaspoons (6g) kosher salt
  • 1 1/2 cups (360g) warm water (120°F/49°C to 130°F/54°C)
  • 5 tablespoons (70g) olive oil, divided
  • 1 1/2 cups (250g) grape tomatoes, halved
  • 1 tablespoon (2g) chopped fresh rosemary
  • 1 clove garlic (5 grams, minced)
  • 2 teaspoons (6g) flaked sea salt

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, Platinum Instant Sourdough Yeast, and kosher salt by hand. Add warm water and 2 tablespoons (28g) oil; beat at medium speed for 5 minutes.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  • Grease a rimmed half-sheet baking pan with 2 tablespoons (28g) oil. Turn out dough onto prepared baking sheet. With oiled fingers, gently press dough into a 10-inch circle. Loosely cover with plastic wrap, and let rest in a warm, draft-free place (75°F/24°C) for 30 minutes.
  • With oiled fingers, press dough into a 14x11-inch oval. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 25 to 30 minutes.
  • Preheat oven to 425°F (220°C).
  • Gently press dimples into surface of dough. Drizzle with remaining 1 tablespoon (14g) oil. Top with tomatoes, rosemary, and garlic. Sprinkle with sea salt.
  • Bake until golden brown, 15 to 20 minutes. Let cool on pan for 10 minutes. Serve warm or at room temperature.

Notes

Recipe featured in Bake From Scratch magazine.