Focaccia with Tomatoes
What is focaccia bread??
The name of this bread is taken from the Roman phrase "panis focacius," which refers to flatbread cooked over an open fire. Often baked with herbs, cheese, or other seasonal ingredients, many view focaccia as the forefather of the modern-day pizza.
4 cups of '0' flour (bread flour)
1/2 cup mashed potato
1 Tbsp of dried yeast or one tablet of fresh yeast (25g)1 Tbsp of Balsamic vinegar
1 Tbsp of sugar
2 Tbsp of salt
1/3 cup of olive oil
1 cup of water (warm temperature)
Cherry Tomatoes (cut in half)
Kosher/Sea salt (or large coarse salt)
Ground pepper
Recipe for Focaccia with Tomatoes:
In large bowl, add the warm water. Slowly stir in dry yeast and sugar. Continue to stir until yeast is dissolved.
Combine the flour, mash potatoes, salt, olive oil and vinegar in the bowl. Mix thoroughly, and then use your hands in order to blend all of the ingredients together.
Allow the Bread Dough to Rise
Flour your work space, and knead the dough by hand until smooth. Make a large ball with the dough and flatten it out with your hands. Place your halved tomatoes, add salt, pepper and if you'd like to add some dried oregano.
You can use a baking sheet or pizza stone for the next part; shape the bread either in a circle or rectangle, depending on your preference.
Drizzle olive oil on top and sprinkle with coarse salt, add the tomatoes.
Preheat the oven to 425 degrees Fahrenheit. Bake approximately 20 minutes or until it reaches a golden color.