Cheesy Tomato & Garlic Herb Focaccia
with Italian Cheeses
- Milk
- Wheat
When you have a little extra time (a great weekend project!), bake this from-scratch focaccia for homemade bread you’ll be proud to show off! You’ll mix, rest, stretch the dough, top with olive oil (natch!) garlic-herb butter, grape tomatoes, and our Italian cheese blend, then bake until puffed and golden, slice, and serve this crusty treat anytime!
Ingredients
2 cup
Italian Cheese Blend
(Contains: Milk)
8 ounce
Grape Tomatoes
2 unit
Instant Yeast
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Garlic Powder
4 cup
Flour
(Contains: Wheat)
Not included in your delivery
12 teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring garlic herb butter to room temperature. Wash and dry produce.
In a large bowl, whisk together flour, yeast, garlic powder, 1 TBSP sugar, 1 TBSP salt, and a pinch of pepper until combined.
Add 2 cups warm water. (TIP: For the perfect water temperature to help activate the yeast, microwave 1 cup water until steaming, 1-2 minutes, then add 1 cup cold tap water.) Stir until water has absorbed and dough is sticky, about 30 seconds.
Pour a large drizzle of olive oil over top of dough. Gently fold dough a few times to evenly coat in oil.
Cover bowl with a clean kitchen towel and set aside in a warm spot until almost doubled in size, about 1 hour. TIP: Dough will proof best in a warm location, such as the top of the fridge or on a counter away from drafts.
Once dough has almost doubled in size, drizzle 2 TBSP olive oil onto an 18-by-13-inch baking sheet.
Transfer dough to prepared baking sheet; gently press and stretch dough to edges of sheet. (TIP: It's OK if the dough won't reach the edges of the baking sheet—you'll have another chance to stretch it in Step 5!) Cover with a clean kitchen towel and let rest for 30 minutes.
Meanwhile, adjust rack to middle position and preheat oven to 425 degrees.
Halve tomatoes.
Once dough has rested 30 minutes, re-stretch to edges of baking sheet if needed. Gently press your fingertips into dough to create divots.
Evenly dollop garlic herb butter on top of dough. Drizzle everything with olive oil and sprinkle with Italian cheese blend. Evenly top with tomatoes. Gently press your fingertips into dough again to create more divots and help toppings stick. Season with salt and pepper. TIP: If you have flaky salt on hand, sprinkle some on top to taste!
Transfer to oven and bake on middle rack until top and sides are golden brown and dough is cooked through, 22-25 minutes.
Let focaccia cool at least 30 minutes.
Cut focaccia into squares and serve. TIP: Use a serrated knife to easily cut the bread!
