* Exported from MasterCook *
Focaccia, Tomato Sourdough
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour -- (500 g)
1 package Platinum Instant Sourdough Yeast from Red
Star* -- (18 g (0.63-oz))
2 teaspoons kosher salt -- (6 g)
1 1/2 cups warm water -- (120F/49C to 130F/54C), (360 g)
5 tablespoons olive oil -- divided, (70 g)
1 1/2 cups grape tomatoes -- halved, (250 g)
1 tablespoon chopped fresh rosemary -- (2 g)
1 clove garlic -- minced (5 g)
2 teaspoons flaked sea salt -- (6 g)
With a chewy interior and an addictive caramelized crust adorned with
fresh grape tomatoes, this Tomato Sourdough Focaccia has all the
tangy comfort of sourdough but without the hassle, thanks to Platinum
Instant Sourdough Yeast from Red Star. A revolutionary blend of
instant yeast, sourdough culture, and dough strengtheners, this new
product from Red Star is changing the baking game - one dough at a time.
Make 1 (16x12") loaf
In the bowl of a stand mixer fitted with the paddle attachment, stir
together flour, Platinum Instant Sourdough Yeast, and kosher salt by
hand. Add 1 1/2 cups (360 g) warm water and 2 tablespoons (28 g) oil,
and beat at medium speed for 5 minutes.
Lightly oil a large bowl. Place dough in bowl, turning to grease top.
Cover and let rise in a warm, draft-free place (75F/24C) until
doubled in size, 45 minutes to 1 hour.
Grease a rimmed baking sheet with 2 tablespoons (28 g) oil. Turn out
dough onto prepared baking sheet. With oiled fingers, gently press
dough into a 10" circle. Loosely cover with plastic wrap, and let
rest in a warm, draft-free place (75F/24C) for 30 minutes.
With oiled fingers, press dough into a 14x11" oval. Loosely cover
with plastic wrap, and let rise in a warm, draft-free place (75F/24C)
until puffed, 25 to 30 minutes.
Preheat oven to 425F (220C).
Gently press dimples into surface of dough. Drizzle with remaining 1
tablespoon (14 g) oil. Top with tomatoes, rosemary, and garlic.
Sprinkle with sea salt.
Bake until golden brown, 15 to 20 minutes. Let cool on pan for 10
minutes. Serve warm or at room temperature.
Notes: *Platinum Instant Sourdough Yeast can be substituted with 1
(0.25-oz) package (7 g) Platinum Yeast from Red Star. Increase bake
time to 20 to 25 minutes.
S(Internet address):
https://www.bakefromscratch.com/tomato-sourdough-focaccia/
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Per Serving (excluding unknown items): 250 Calories; 7g Fat (26.7%
calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 757mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
NOTES : 2019 - 0710