Tomato Soup Grilled Cheese Focaccia
Tomato Soup Grilled Cheese Focaccia
Ingredients
- 300 grams warm tomato soup, heated to 100-110°F
- 7 grams active dry yeast
- 10 grams sugar
- 500 grams all-purpose flour
- 10 grams salt
- 30 grams olive oil
- as needed desired toppings, such as cheese and herbs
- as needed olive oil, for drizzling
Instructions
- 1
In a large bowl, combine 300 grams of warm tomato soup (heated to 100-110°F), 7 grams of active dry yeast, and 10 grams of sugar. Mix gently until combined.
⏱️ 5 min
- 2
Add 500 grams of all-purpose flour and 10 grams of salt to the bowl. Mix until a shaggy dough forms.
⏱️ 5 min
- 3
Add 30 grams of olive oil to the dough. Mix until the olive oil is fully combined and absorbed into the dough.
⏱️ 5 min
- 4
Cover the bowl and let the dough rest for 30 minutes.
⏱️ 30 min
- 5
After the rest, perform a series of folds. Fold the dough over itself in the bowl 4 times.
⏱️ 2 min
- 6
Cover the dough and let it rest for another 30 minutes. Repeat the folding process (4 folds) and resting (30 minutes) three more times, for a total of four sets of folds and rests.
⏱️ 96 min
- 7
Lightly oil a 9x13 inch pan. Transfer the dough to the prepared pan, gently spreading it out.
⏱️ 3 min
- 8
Cover the pan and refrigerate the dough overnight for 12 to 24 hours.
⏱️ 720 min
- 9
Two hours before you plan to bake, remove the pan from the refrigerator and let the dough come to room temperature.
⏱️ 120 min
- 10
Drizzle additional olive oil over the dough. Gently dimple the dough all over with your fingertips.
⏱️ 5 min
- 11
Add your desired toppings to the focaccia (the video shows cheese and herbs).
⏱️ 5 min
- 12
Bake the focaccia in a preheated oven at 425°F for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Tomato Soup Grilled Cheese Focaccia
- 300 grams warm tomato soup, heated to 100-110°F
- 7 grams active dry yeast
- 10 grams sugar
- 500 grams all-purpose flour
- 10 grams salt
- 30 grams olive oil
- as needed desired toppings, such as cheese and herbs
- as needed olive oil, for drizzling
Instructions
- 1
In a large bowl, combine 300 grams of warm tomato soup (heated to 100-110°F), 7 grams of active dry yeast, and 10 grams of sugar. Mix gently until combined.
⏱️ 5 min - 2
Add 500 grams of all-purpose flour and 10 grams of salt to the bowl. Mix until a shaggy dough forms.
⏱️ 5 min - 3
Add 30 grams of olive oil to the dough. Mix until the olive oil is fully combined and absorbed into the dough.
⏱️ 5 min - 4
Cover the bowl and let the dough rest for 30 minutes.
⏱️ 30 min - 5
After the rest, perform a series of folds. Fold the dough over itself in the bowl 4 times.
⏱️ 2 min - 6
Cover the dough and let it rest for another 30 minutes. Repeat the folding process (4 folds) and resting (30 minutes) three more times, for a total of four sets of folds and rests.
⏱️ 96 min - 7
Lightly oil a 9x13 inch pan. Transfer the dough to the prepared pan, gently spreading it out.
⏱️ 3 min - 8
Cover the pan and refrigerate the dough overnight for 12 to 24 hours.
⏱️ 720 min - 9
Two hours before you plan to bake, remove the pan from the refrigerator and let the dough come to room temperature.
⏱️ 120 min - 10
Drizzle additional olive oil over the dough. Gently dimple the dough all over with your fingertips.
⏱️ 5 min - 11
Add your desired toppings to the focaccia (the video shows cheese and herbs).
⏱️ 5 min - 12
Bake the focaccia in a preheated oven at 425°F for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 425