Recipe: Herbed Tomato Focaccia (10x15-inch)

HERBED TOMATO FOCACCIA

6 garlic cloves, minced
3/4 teaspoon crushed dried red pepper
3/4 cup olive oil
1 envelope dry yeast
2 cups warm (105 to 1I5 degree F) water
5 cups (about) unbleached flour, divided use
2 teaspoons salt
8 medium Roma tomatoes, seeded, cut into 1-inch pieces
2 tablespoons coarse salt
2 tablespoons chopped fresh rosemary
2 tablespoons thinly sliced fresh basil

Saute the garlic with the red pepper in the olive oil in a small heavy saucepan over medium-low heat for 5 minutes or until the garlic is golden brown, stirring constantly. Remove from the heat and let stand for 1 hour or longer.

Sprinkle the yeast over the 2 cups warm water in a large glass measuring cup and let stand for 10 minutes or until the yeast is dissolved. Whisk in 3 tablespoons of the oil from the garlic mixture.

Combine 2 cups of the flour and 2 teaspoons salt in a large mixing bowl. Add the yeast mixture and beat until well blended. Beat in enough of the remaining flour 1 cup at a time to form a soft dough. Beat at low speed for 3 minutes or until the dough is smooth.

Brush a large bowl with 1 tablespoon of the oil from the garlic mixture. place the dough in the prepared bowl, turning to coat the surface. Let rise, covered with plastic wrap and a damp kitchen towel, in a warm place for 1 hour or until doubled in bulk.

Toss the tomatoes with 1 tablespoon of the coarse salt in a colander set over a large bowl. Let stand for 15 minutes. Rinse the tomatoes with cold water and drain on paper towels.

Brush a 10xI5-inch baking pan with 1 tablespoon of the oil from the garlic mixture.

Punch the dough down and knead briefly in the bowl. Place the dough on the prepared pan and stretch the dough to fit the pan with oiled hands. Dimple the dough evenly by pressing with fingertips. Sprinkle evenly with the rosemary, tomatoes, basil and remaining 1 tablespoon coarse salt.

Bake at 450 degree F for 30 minutes or until golden brown. Remove to a wire rack to cool. Cut into squares and serve with the remaining oil from the garlic mixture. Serve with grilled meat.

Makes 10-12 servings
Source: Oil & Vinegar: An Emulsion of Recipes by Junior League of Tulsa