6d (edited) • General discussion
Roasted garlic and tomato focaccia
I developed this recipe to be baked in a cast-iron. It is a beautiful way to serve it, plus you’re getting a beautiful deep crispy golden crust from the cast-iron baking vessel, as well as the ability to use a lid or not a lid for the full effect of the sourdough left. This focaccia is rich and fluffy and is a perfect vessel to dip into some seasoned burrata or have aside any family meal.
Ingredients:
- 4 ½ cups flour
- 1 ¾ cups lukewarm water
- 2 Tbsp salt
- 2 Tbsp honey
- 1 packet instant dry yeast (about 2 ¼ tsp)
- 1 cup cherry tomatoes, halved
- 1 cup bocconcini (mozzarella), halved
- 8 Tbsp olive oil, divided
- 3-4 cloves garlic, sliced
- A generous handful of fresh basil, chopped
Instructions:
- Activate the yeast by combining it with honey and a quarter cup of the water. Allow this to sit for about 5 minutes until it becomes foamy, indicating that the yeast is active.
- In a separate large bowl, mix the flour and salt, adding a sprinkle of fresh basil for an aromatic touch.
- Combine the activated yeast mixture with the remaining water and gradually add to the dry ingredients, mixing until a wet, shaggy dough forms.
- Oil another bowl and transfer the dough into it. Cover with plastic wrap and refrigerate overnight, or let rise at room temperature for a quicker rise of 4-5 hours.
- After the dough has doubled in size, coat your Lancaster Cast Iron Dutch Oven with oil, place the dough inside, and let it rise until it doubles again, about 2-4 hours.
- Preheat your oven to 450°F. Use your fingertips to create dimples in the dough, then evenly distribute the garlic, bocconcini, and tomatoes on top.
- Bake covered for 15 minutes, then uncover and bake for an additional 10 minutes until the top is golden brown and the aroma is captivating.
- Garnish with fresh basil and serve warm, allowing the flavors to meld beautifully as you slice.
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Roasted garlic and tomato focaccia
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