Tomato Herb Focaccia

Some tomato plants are still surviving the cruel summer in a corner of our backyard. Though they look uncouth and pallid, the plants are being watered religiously and our reward is a batch of very red, tiny and succulent tomatoes that keep appearing in the lanky branches with unfailing regularity.

Yesterday, while watering the plants, we saw a Crow Pheasant behind the curry leaf shrub. It had water from the bowl and perched itself on the higher branches of Custard apple tree. We heard its call “Oomph, oomp, oomp…..” Crow Pheasant has made a comeback after years. In spite of the rampant concretization, birds visiting our small kitchen garden is a source of great joy and a reason to express gratitude to the Almighty.

We decided not to disturb it, collected some tomatoes and left immediately.

Later in the day, a Focaccia was baked with garden fresh Tomatoes and herbs.

Bread baking is an ecstatic experience. Nothing beats a homemade bread.
Focaccia is crisp, golden, light, salty & oily Italian flat bread. It is generally topped with herbs and also with cheese, onions and vegetables. Focaccia can be used as a side to meals, as a base for pizza and also as sandwich bread.

Focaccia pairs really well with soups and stews. It can also be had with simple homemade dips.
 

Tomato Herb Focaccia
Ingredients

2 ½ cups all-purpose flour

2 ¼ teaspoon instant dry yeast

1 ½ teaspoons salt

3 teaspoons Italian spice mix or 1 teaspoon each of dried oregano, thyme, and rosemary

1 teaspoon minced garlic

4 tablespoons olive oil (2 tablespoons for dough, rest, to oil the bowl and to drizzle)

1 cup warm water

½ tablespoon sugar

4 cherry tomatoes sliced into half or medium size tomatoes thinly sliced

Method

Whisk together first six ingredients in a bowl. Use only 2 cups flour.

In a large bowl, add water and sugar.  Now add dry ingredients and beat till you get a shaggy dough.

Transfer dough to floured counter, add remaining ½ cup flour slowly  and knead till it becomes soft and plaint- approx. 6 -8 minutes.

Place dough in a greased bowl and turn around so that it is coated with oil all around. Cover and let it rise in a warm place until double.

Punch dough and divide into two parts. Place one part on a greased baking tray. Using your fingers, push and press the dough from center to out into a 10-inch circle. Repeat the same with the other half.

Cover with a kitchen towel and leave to rise for another 30 to 40 minutes.

With the finger tips, dimple the top of each focaccia. Drizzle olive oil over the top. Sprinkle salt, herbs and press down tomato slices / halves evenly across the top. Let it sit for 15 minutes. In the meantime, preheat oven to 190 degrees C.

Bake for 20 to 25 minutes until brown.

Cool on the rack.

"Sharing with the Bread Box, hosted by Karen's Kitchen Stories."