Platinum Instant Sourdough Tomato Focaccia

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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.

Yield: One 16x12-inch focaccia

Ingredients

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

Instructions

1. Step 1: 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 1½ cups (360 grams) warm water and 2 tablespoons (28 grams) oil, and beat at medium speed for 5 minutes.
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3. Step 2: 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.
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5. Step 3: Grease a rimmed baking sheet with 2 tablespoons (28 grams) 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.
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7. Step 4: 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.
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9. Step 5: Preheat oven to 425°F (220°C).
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11. Step 6: Gently press dimples into surface of dough. Drizzle with remaining 1 tablespoon (14 grams) oil. Top with tomatoes, rosemary, and garlic. Sprinkle with sea salt.
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13. Step 7: Bake until golden brown, 15 to 20 minutes. Let cool on pan for 10 minutes. Serve warm or at room temperature.

3.5.3251

 

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On June 24, 2019   /   Breads, Pizza, Focaccia & Flatbreads, Platinum Sourdough   /   2 Comments

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2 Comments

1. 

   Donna Loffredo

   1:22 pm on July 11, 2019

   Step 3 of the platinum sourdough tomato. Focaccia recipe does not specify the number of minutes for the rest period. Please advise what it should be. Thank you

   Reply
   • 

     Carol Stevens

     7:29 pm on July 11, 2019

     Hi Donna,
     The dough should rest for 30 minutes. Let us know if you make it!
     Happy baking!
     Carol

     Reply