Here is something to do with all those tomatoes coming off the vines in your garden. Make the ultimate homemade tomato focaccia....If you're like me, you have tomatoes lined up all over your kitchen. There big, juicy and ready for something, you just don't know what that something is just yet.
You can't eat a BLT everyday and you really don't want to waste all your beauties on making sauce, so an amazing focaccia it is. You still get the sweet flavor of your tomatoes without adding much else other than our amazing 72 Hour Dough to the bottom. No better vessel than pizza dough to get that tomato in there.
Salt, Pepper, Garlic and a little olive oil and your tomatoes will be baking into some goodness.
If we can think of something even juicer to make with all these tomatoes, you will be the first to know.
Happy tomato hunting...
The Ultimate Tomato Focaccia
1 pizza dough 875 grams (recipe below)
700 grams of garden tomatoes, sliced or quartered depending on size
1 clove of garlic, thin slices
Salt and pepper
1. Preheat your oven at 500F with your Baking Steel on the bottom rack
2. Place dough on a lightly oiled sheet tray, coat top with olive oil, cover and rest for 1-2 hours.
3. Meanwhile, slice or quarter tomatoes. (We like variety). Perfect those tomato knife skills.
4. After dough has rested, press and stretch to fill the entire sheet tray. Continue to press and make some nice looking nooks throughout the entire dough. Season with salt and pepper. Distribute tomatoes all over the top surface. Press in these babies. Lightly coat tomatoes with olive oil and sea salt.
5. Launch sheet tray on top of Baking Steel and bake for 15 minutes or until desired doneness. Remove, let cool. Slice and serve...
72 Hour Pizza Dough Recipe (makes 4- 10" pies or one big focaccia)
Adapted from Jim Lahey, No Knead Dough
500 grams (3-3/4c) bread flour or all purpose (we prefer bread flour)
16 grams (2 tsp) fine sea salt
1 gram (1/4 tsp) active dry yeast
350 grams or 1-1/2 cup of water
1. Combine dry ingredients into a bowl and whisk.
2. Slowly add water, using a wooden spoon mix thoroughly.
3. Remove from bowl and knead for 2-3 minutes to remove any clumps.
4. Place dough in a bowl and cover with a damp cloth or plastic wrap.
5. Place on counter and bulk ferment for 24 hours at room temperature.
6. Lightly flour a work surface, remove dough and place on floured work surface.
7. Divide dough into equal portions. Next we're going to make dough balls. Place one dough between your hands and fold two sides into center. Rotate 90 degrees and fold into center and continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch.
8. Place dough into highly oiled plastic cylinders, date cylinders and place in fridge for 48 hours.
9. Remove from refrigerator at least 1 hour before you use.