How to make Tomato Focaccia - with Chef John Beilfuss, easy and awesome!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable.

Heat 1 cup of milk and 1 cup of water to 110 degrees in the microwave or a small saucepan.

Pour 2 packets of yeast and 1/2 teaspoon of sugar over the warm milk and water mixture and let it sit for about 5 minutes.

In a stand mixer, combine 5 cups of flour, 2 tablespoons of olive oil, and 2 teaspoons of kosher salt.

Add the yeast mixture to the flour mixture and mix slowly with a dough hook until combined.

Knead the dough for 8 minutes in the stand mixer or 15 minutes by hand until smooth.

Roll the dough into a ball, cover it with olive oil, and place it in a bowl covered with a tea towel.

Let the dough rise in a warm spot for about 3 and a half hours until doubled in size.

Prepare an 11 by 14 baking pan by liberally coating it with olive oil.

Roll the risen dough out onto a lightly floured surface and shape it into a rectangle.

Let the dough rest for a few minutes to relax, then stretch it out to fit the pan.

Let the dough rise for another 20 minutes in a warm place.

Use your fingers to make divots in the surface of the dough.

Place diced tomatoes into each divot on the dough.

Brush additional olive oil over the top of the dough.

Sprinkle fresh basil over the tomatoes.

Add shredded Parmigiano Reggiano on top.

Sprinkle kosher salt lightly over the entire surface.

Place the pan in a 350 degree oven with a tray of water on the bottom shelf for humidity.

Bake for about 20 minutes until golden brown.

Remove from the oven and let it rest for 15-20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens