Focaccia with Roasted Garlic and Tomatoes

Ingredients

For the Focaccia Dough

1 1/2 cups warm water, (105-115°F)
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup olive oil, plus more for pan and drizzling
1 teaspoon flaky sea salt, or to taste
2 tablespoons fresh chives, chopped
1 tablespoon fresh rosemary, chopped
1/2 cup Kalamata olives, pitted and halved

For the Roasted Garlic

1 head garlic cloves, peeled
1/4 cup olive oil, or as needed to submerge garlic
1 fresh basil sprig

For Assembly

1 pound heirloom tomatoes, sliced
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil leaves, for garnish
1/2 teaspoon black pepper, freshly ground, or to taste

Instructions

1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let stand for 5-10 minutes, or until the yeast is foamy.
⏱️ 10 min
2
Add the all-purpose flour, kosher salt, and 1/4 cup of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
⏱️ 10 min
3
Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
4
Preheat your oven to 400°F (200°C). Generously drizzle 2 tablespoons of olive oil into a 9x13 inch rectangular baking dish, ensuring the bottom and sides are well coated.
⏱️ 5 min•🌡️ 400
5
Gently punch down the risen focaccia dough and transfer it to the prepared baking dish. Use your fingertips to gently press and stretch the dough to fill the dish. Drizzle another 1-2 tablespoons of olive oil over the top of the dough.
⏱️ 5 min
6
Sprinkle the flaky sea salt, chopped fresh chives, and chopped fresh rosemary evenly over the dough. Press the halved Kalamata olives into the dough, creating dimples with your fingertips as you go.
⏱️ 5 min
7
In a small, lidded oven-safe ramekin, combine the peeled garlic cloves, 1/4 cup olive oil (or enough to submerge the garlic), and the fresh basil sprig. Cover the ramekin with its lid.
⏱️ 5 min
8
Place the focaccia and the covered ramekin of garlic in the preheated oven. Bake the focaccia for 25-30 minutes, or until golden brown and cooked through. Continue roasting the garlic for 30-40 minutes, or until very soft and caramelized. Remove both from the oven.
⏱️ 40 min•🌡️ 400
9
Allow the focaccia to cool slightly in the pan before transferring to a cutting board. Slice the focaccia into individual serving pieces.
⏱️ 5 min
10
To assemble, spread several roasted garlic cloves onto each slice of focaccia. Drizzle some of the roasted garlic oil (from the ramekin) over the focaccia. Top with sliced fresh heirloom tomatoes.
⏱️ 5 min
11
Grate Parmesan cheese generously over the tomatoes and focaccia. Garnish with fresh basil leaves and a sprinkle of freshly ground black pepper. Serve immediately.
⏱️ 5 min