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    CHERRY TOMATO FOCACCIA

    CHERRY TOMATO FOCACCIA

    A basic focaccia dough is topped with nuts, cherry tomatoes, and aromatics for a bread option that’s hearty enough to be served with a salad for a light lunch or supper.
    YIELD: SERVES 8
    TOPPING
    ¼ cup shelled roasted pistachios
    ¼ cup olive oil
    1 clove garlic, minced (1 tsp.)
    ½ tsp. finely chopped fresh rosemary
    2 cups heirloom cherry tomatoes, halved
    FOCACCIA
    3½ cups bread flour
    1 Tbs. sugar
    2½ tsp. instant yeast
    2 tsp. salt
    Olive oil, for greasing baking sheet

    1. To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.
    2. To make Focaccia: Stir together flour, sugar, yeast, salt, and 1¼ cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.
    3. Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- × 11-inch rectangle in sheet pan. Let dough rise 1 hour.
    4. Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.
      VEGAN

    NUTRITION INFORMATION
    Calories: 329
    Protein: 9 g
    Total Fat: 11 g
    Saturated Fat: 2 g
    Carbohydrates: 48 g
    Cholesterol: 0 mg
    Sodium: 589 mg
    Fiber: 3 g
    Sugar: 3 g