Tomato Garlic Focaccia Bread Recipe

Prepare the Dough:

• Sift the flour into a large mixing bowl (sifting twice is ideal to aerate the flour).

• Add the lukewarm water, yeast, and sugar. Stir gently to combine.

• Pour in the olive oil and sprinkle the salt on top. Do not mix yet. Cover the bowl with a clean cloth or plastic wrap and let it rest for 30 minutes (this is the autolyse stage).

Fold the Dough:

• Wet your hands to prevent sticking. Lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees (a quarter turn) and repeat the stretch-and-fold process. Complete this for all four sides.

• Flip the dough seam-side down, cover with plastic wrap, and let it rest for 30 minutes.

• Repeat this stretch-and-fold process two more times, with 30-minute rests between each session (three folds total).

Proof the Dough:

• After the final fold, cover the dough and let it rest for 1.5-2 hours at room temperature. The dough should develop air bubbles and become soft and puffy.

Shape and Second Rise:

• Lightly oil a 9x13-inch (23x33 cm) baking pan or a similar-sized oven-safe dish.

• Gently transfer the dough to the pan, stretching it to fit. If it resists, let it rest for 10 minutes and try again.

• Cover and let the dough rise for 45-60 minutes until puffy.

Add Toppings and Bake:

• Preheat the oven to 200°C (392°F).

• Using your fingertips, gently press dimples into the dough's surface. Press the cherry tomato halves and garlic cloves (unpeeled or peeled) into the dough.

• Drizzle generously with olive oil and sprinkle with coarse sea salt and optional herbs.

• Bake for 25-30 minutes, or until the focaccia is golden brown and sounds hollow when tapped.

Serve:

Let the focaccia cool slightly before slicing. Enjoy warm or at room temperature with extra olive oil for dipping.