Focaccia with Semi-Dried Roasted Tomatoes Recipe

Focaccia with Semi-Dried Red Rustic Roasted Tomatoes

Focaccia with Semi-Dried Roasted Tomatoes Recipe

Prep Time: 25 Minutes

Dough Rest Time: 24 Hours

Cook Time: 15 Minutes

Servings: 8-12 Servings

Tools: Standard kitchen mixer, 9x13 sheet pan, pitcher, wooden spoon

Here at Wholesale Italian Food we LOVE a good Focaccia. We're talking about that nice crunch in each bite without sacrificing that light, fluffy interior. But how do you get that awesome crunch and still have that delicious interior?

While it may seem like a lot of work, our chefs have come up with an easy-to-follow recipe using only the best authentic, imported Italian ingredients for a delicious Focaccia you can make at home!

Let's get to it!

Ingredients:

• 3 1/4 cups Polselli Classica "00" Flour
• 1 packet of instant dry Yeast
• 3 tbsp Basso Extra Virgin Olive Oil plus some more for drizzling and dipping afterwards
• 1 tsp sugar
• 2 tsp flaky Sea Salt (plus extra for sprinkling)
• 2/3 cup cold Water (chilled with ice, roughly 4-6 ice cubes)
• 1/2 cup of Greci Semi-Dried Red Rustic Roasted Tomatoes
• 2 sprigs Fresh Rosemary

Preparation:

• Preheat oven to 450F
• Add the cups of Polselli Classica 00 Flour, packet of yeast, and sugar to the mixing bowl and blend on low speed
• Slowly stream in about 2/3 of the ice water to create a uniform dough. Add in 2-3 Ice cubes to help keep the dough cold as it mixes
• Increase mixer speed medium, and knead the dough for about 10 minutes.
• Add any remaining water and add salt. Knead for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
• Add Basso Extra Virgin Olive Oil and knead the dough an additional 2 minutes until the oil is fully incorporated.
• Remove dough from the mixing bowl, and use your hands to shape it into a ball.
• Place dough ball into an oiled mixing bowl. Cover and let sit refrigerated for 24 hours.
• Remove the dough from the refrigerator, and let is come to room temperature for about 2 hours.
• Prepare the dough. Gently poking dough to create air pockets. Shape the dough into pan while gently poking into place.
• Sprinkle dough evenly with Basso Extra Virgin Olive Oil, Rosemary needles and Salt. Top with Pronto Fresco Semi-Dried Red Rustic Roasted Tomatoes.
• Bake in a 450F pre-heated oven for 10-15 minutes, or until the dough is slightly golden and cooked through.
• Remove from the oven, and drizzle with a little more olive oil if desired. Cut. Eat. And Repeat.

Tips:

• Try using a kitchen scissor to cut the slices just like they do at K-Pizza Miami!
• Focaccia is very versatile and can be baked with many different ingredients to create a world of flavors! Try topping your next Focaccia with Tutto Calabria Sliced Calabrian Chili Peppers or drizzle some Tutto Calabria Calabrian Chili Hot Honey for a sweet glaze with a kick of heat!

Video:

And there you have it; a crisp, crunchy Focaccia crust with a light and fluffy center! Share with us your completed recipes over on our social pages!

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