Garlic Focaccia & Roasted Tomato Dip
Garlic Focaccia & Roasted Tomato Dip
Ingredients
For the Focaccia Dough
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 cup extra virgin olive oil, plus 2 tablespoons for drizzling
For the Garlic Topping
- 4 garlic, cloves, thinly sliced
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon flaky sea salt
For the Roasted Tomato Dip
- 2 pints cherry tomatoes, halved
- 1/2 red onion, small, thinly sliced
- 3 garlic, cloves, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Add the all-purpose flour, 1 teaspoon kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, knead in a stand mixer for 5 minutes.
⏱️ 7 min
- 4
Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the roasted tomato dip. Preheat oven to 400°F.
⏱️ 5 min•🌡️ 400
- 6
In a medium baking dish, combine the halved cherry tomatoes, sliced red onion, minced garlic, 1/4 cup extra virgin olive oil, balsamic vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat.
⏱️ 5 min
- 7
Roast the tomato mixture for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 8
Remove from oven and let cool slightly. Stir in the fresh basil. Set aside.
⏱️ 5 min
- 9
Once the focaccia dough has doubled, gently punch it down. Transfer the dough to a 9x13 inch baking pan that has been generously drizzled with 2 tablespoons of extra virgin olive oil.
⏱️ 3 min
- 10
Using your fingertips, gently dimple the dough all over. Drizzle with a little more olive oil.
⏱️ 2 min
- 11
Arrange the thinly sliced garlic and chopped fresh rosemary evenly over the top of the dough. Sprinkle with flaky sea salt.
⏱️ 3 min
- 12
Cover the pan loosely with plastic wrap and let the focaccia rise for another 30 minutes.
⏱️ 30 min
- 13
Preheat oven to 400°F.
⏱️ 5 min•🌡️ 400
- 14
Bake the focaccia for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 400
- 15
Remove from oven and let cool slightly in the pan before transferring to a cutting board. Slice into squares or rectangles.
⏱️ 5 min
- 16
Serve the warm garlic focaccia with the roasted tomato dip.
Kitchen Tools
Nutrition Facts (per serving)
Garlic Focaccia & Roasted Tomato Dip
Ingredients
For the Focaccia Dough
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 cup extra virgin olive oil, plus 2 tablespoons for drizzling
For the Garlic Topping
- 4 garlic, cloves, thinly sliced
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon flaky sea salt
For the Roasted Tomato Dip
- 2 pints cherry tomatoes, halved
- 1/2 red onion, small, thinly sliced
- 3 garlic, cloves, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Add the all-purpose flour, 1 teaspoon kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, knead in a stand mixer for 5 minutes.
⏱️ 7 min - 4
Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the roasted tomato dip. Preheat oven to 400°F.
⏱️ 5 min•🌡️ 400 - 6
In a medium baking dish, combine the halved cherry tomatoes, sliced red onion, minced garlic, 1/4 cup extra virgin olive oil, balsamic vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat.
⏱️ 5 min - 7
Roast the tomato mixture for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 8
Remove from oven and let cool slightly. Stir in the fresh basil. Set aside.
⏱️ 5 min - 9
Once the focaccia dough has doubled, gently punch it down. Transfer the dough to a 9x13 inch baking pan that has been generously drizzled with 2 tablespoons of extra virgin olive oil.
⏱️ 3 min - 10
Using your fingertips, gently dimple the dough all over. Drizzle with a little more olive oil.
⏱️ 2 min - 11
Arrange the thinly sliced garlic and chopped fresh rosemary evenly over the top of the dough. Sprinkle with flaky sea salt.
⏱️ 3 min - 12
Cover the pan loosely with plastic wrap and let the focaccia rise for another 30 minutes.
⏱️ 30 min - 13
Preheat oven to 400°F.
⏱️ 5 min•🌡️ 400 - 14
Bake the focaccia for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 400 - 15
Remove from oven and let cool slightly in the pan before transferring to a cutting board. Slice into squares or rectangles.
⏱️ 5 min - 16
Serve the warm garlic focaccia with the roasted tomato dip.