Introduction
This delightful recipe combines a savory dough with fresh tomatoes and a burst of herb-infused flavor, resulting in a mouthwatering dish that’s perfect as an appetizer or side. The fluffy texture of the dough pairs beautifully with the richness of parmesan cheese and the aromatic herb mix, making it a delightful addition to any meal.
Detailed Ingredients with measures
– All-purpose flour
– 4 cups
– Milk
– 1 cup
– Sugar
– 2 tablespoons
– Yeast
– 2 teaspoons
– Salt
– 1 teaspoon
– Olive oil
– 1/4 cup plus more for greasing
– Cherry or grape tomatoes
– 1 cup, halved
– Parmesan cheese
– 1/2 cup, grated
– Herb mix
– 1/4 cup olive oil, 1 tablespoon basil, 1 tablespoon parsley, 1 teaspoon garlic salt, 1 teaspoon onion salt
Prep Time
Approximately 15 minutes
Cook Time
20-25 minutes
Total Time
About 2-2.5 hours (including rising time)
Yield
Serves 8-10
This simple yet flavorful dish is sure to impress your family and friends, making it a go-to recipe for gatherings or a cozy night in. Enjoy the delightful combination of textures and tastes with every bite!
Detailed Directions and Instructions
Step 1: Prepare the Yeast Mixture
Warm the milk to a temperature between 100°F and 110°F. In a small bowl, combine the warm milk with sugar and yeast. Stir gently and let it sit for approximately 5 minutes, allowing it to foam and activate.
Step 2: Make the Dough
In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the prepared milk-yeast mixture along with the olive oil. Stir the ingredients until they are just combined, then transfer the dough onto a floured surface. Knead the dough for 5-7 minutes or until it becomes smooth and elastic.
Step 3: Let the Dough Rise
Place the kneaded dough into a bowl that has been well-oiled, ensuring that the surface of the dough is also lightly coated with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
Step 4: Prepare the Baking Pan
Spread approximately 1/4 cup of olive oil evenly across the bottom of a 9×13 inch baking pan. Once the dough has risen, gently remove it from the bowl and place it into the prepared pan. Turn the dough over to ensure it is coated in oil. Carefully stretch the dough to fill the edges of the pan, then cover and let it rise again for an additional 30-60 minutes.
Step 5: Make the Herb Mixture
While the dough is rising, prepare the herb mix by combining olive oil, basil, parsley, garlic salt, and onion salt in a small bowl. Mix well to ensure all herbs and spices are evenly incorporated.
Step 6: Preheat the Oven and Assemble
Preheat your oven to 425°F. Once the dough has completed its second rise, spread the prepared herb mixture evenly over the surface. Use your fingers to dimple the dough, creating small indentations. Halve the cherry or grape tomatoes and press the halves, cut side up, into the dough. Finish by sprinkling grated Parmesan cheese generously over the top.
Step 7: Baking
Bake the dough in the preheated oven for 20-25 minutes, checking for doneness at the 15-minute mark to prevent excessive browning. If the top appears to be browning too quickly, loosely cover the pan with aluminum foil and continue baking until fully cooked.
Notes
Note 1: Yeast Activation
Ensure that the milk is not too hot, as temperatures above 120°F can kill the yeast.
Note 2: Rising Time Variation
Rising times may vary based on the temperature and humidity of your kitchen.
Note 3: Herb Mix Adjustments
Feel free to customize the herb mix to include your favorite spices or fresh herbs if preferred.
Note 4: Serving Suggestions
This dish can be served warm as an appetizer, side dish, or snack and pairs well with marinara sauce or a fresh salad.
Cook techniques
Activating Yeast
Warm milk to 100-110°F and mix it with sugar and yeast. Allow it to sit until foamy, which indicates that the yeast is activated and ready for use in your dough.
Kneading Dough
After combining the ingredients, knead the dough on a floured surface for 5-7 minutes. This helps develop gluten, leading to a better texture in the final product.
Oil Coating
Place the risen dough in a well-oiled bowl to prevent sticking and create a nice texture. When ready to transfer, coat the dough in olive oil for added flavor and to maintain moisture.
Herb Mixture Preparation
Combine olive oil, basil, parsley, garlic salt, and onion salt to create a flavorful herb mixture. This adds depth of flavor to the dough before baking.
Dimpling the Dough
Use your fingers to create dimples in the stretched dough before adding toppings. This helps keep the tomatoes and cheese in place while also adding an interesting texture.
Baking Techniques
Bake the dough at 425°F for 20-25 minutes, checking for browning at 15 minutes. If it browns too quickly, cover with foil to ensure even cooking without burning.
FAQ
What can I use if I don’t have all-purpose flour?
You can substitute with bread flour or whole wheat flour, though the texture may vary slightly.
How do I know if my yeast is active?
The yeast should foam after about 5 minutes of sitting with sugar and warm milk, indicating it is active.
Can I use different types of tomatoes?
Yes, any small, firm tomatoes can be used. Cherry or grape tomatoes are preferred for their sweetness and size, but others can work as well.
What can I substitute for Parmesan cheese?
Pecorino Romano or nutritional yeast can be used as alternatives to Parmesan cheese for similar flavors.
How should I store leftovers?
Store leftover baked dough in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. Reheat in the oven for best results.
Conclusion
This delicious bread recipe creates a flavorful base that’s perfect for various toppings or pairings. The combination of olive oil, herbs, and cheese alongside the sweet burst of tomatoes results in a delightful dish that’s sure to impress. Enjoy it as an appetizer, side, or even as a light main course.
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Top slices of your baked bread with fresh mozzarella, basil, and balsamic glaze for a refreshing Caprese-inspired appetizer.
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After baking, top the warm focaccia with sautéed spinach, roasted garlic, and extra parmesan for a comforting, cheesy dish.
