Focaccia Pugliese with Tomatoes & Garlic

Name: Focaccia Pugliese with Tomatoes & Garlic
Prep time: 15 min
Cook time: 14 h
Total time: 14 h 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/3 cup olive oil; 4 garlic cloves, peeled and crushed; 4 cups (about 17 oz.) white bread flour, plus extra for dusting; 1 (1/4-oz.) pkg. active dry yeast; 2 Tbsp. kosher salt, divided; 1 1/2 cups warm water, divided; 3 plum tomatoes (about 11 oz. total), thinly sliced

4 steps

Prep:15minCook:14h

"Focaccia is both gorgeous to look at and to eat. It epitomizes the Italian philosophy on bread — simple but effective flavoring," says the Great British Baking Show judge about this recipe, adapted from his new 100 Great Breads cookbook Quick tip! "When rolling and kneading the dough, do not coat the table in inches of flour. The dough will pick it up and tighten up," says Hollywood. "What started as perfect dough ends up like a brick."

Updated at: Thu, 17 Aug 2023 06:40:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories313 kcal (16%)

Total Fat10.6 g (15%)

Carbs46 g (18%)

Sugars1.2 g (1%)

Protein8 g (16%)

Sodium1399.2 mg (70%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

⅓ cupolive oil

4garlic cloves

peeled and crushed

4 cupswhite bread flour

plus extra for dusting

1 x 0.25 ozactive dry yeast

pkg

2 Tbspkosher salt

1 ½ cupswater

Instructions

Step 1

. Place olive oil and garlic in a small bowl, and cover with plastic wrap; set aside to infuse at room temperature at least 12 hours or up to 24 hours. Strain oil, and set aside.

Step 2

Stir together flour, yeast, 1 tablespoon of the salt, 1 1/4 cups of the water and 2 tablespoons plus 2 teaspoons of the infused olive oil in a large bowl until dough comes together and becomes slightly tacky, about 4 minutes. Transfer dough to a work surface lightly dusted with flour, and knead until dough is smooth and firm, about 6 minutes. Return dough to bowl, and cover loosely with plastic wrap; let rise 1 hour.

Step 3

3. Line a 13x9-inch rimmed baking sheet with parchment paper. Transfer dough to work surface lightly dusted with flour, and gently roll into a 13x9-inch rectangle (about 1 inch thick); transfer dough to baking sheet. Stir together remaining 1 tablespoon salt with remaining 1/4 cup warm water. Sprinkle dough with salt water and then with remaining 2 tablespoons plus 2 teaspoons infused olive oil. Using a pairing knife, prick dough all over. Arrange tomato slices on top of dough; cover loosely with plastic wrap, and let rise until double in size, about 1 hour.

Step 4

Preheat oven to 425°. Bake in preheated oven until golden brown, 25 to 30 minutes. Serve warm.