Tomato Focaccia Recipe

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Tomato Focaccia
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Ingredients
9
Count
Nutrition
686
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes. Drain and cool slightly, then mash until smooth.
  2. Stir together warm water and sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
  3. Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes. Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes. (Dough will be very soft and sticky.)
  4. Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes. (Dough will still be very soft and sticky.)
  5. Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Generously oil a 15- by 10- by 1-inch baking pan.
  6. Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly).
  7. Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
  8. Preheat oven to 425°F with rack in lower third.
  9. Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil.
  10. Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes.
  11. Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly. Cut into pieces and serve warm or at room temperature.
  12. Cooks' note: Focaccia is best eaten the day it is made but can be baked 1 day ahead and kept, wrapped in foil, in a sealed bag at room temperature. If desired, reheat, uncovered, in a 350°F oven until just heated through, about 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 686.11 Kcal (2873 kJ)
Calories from fat 281.24 Kcal
% Daily Value*
Total Fat 31.25g 48%
Sodium 2647.42mg 110%
Potassium 475.61mg 10%
Total Carbs 91.32g 30%
Sugars 1.57g 6%
Dietary Fiber 10.07g 40%
Protein 12.08g 24%
Vitamin C 14.2mg 24%
Iron 51mg 283%
Calcium 250.3mg 25%
Amount Per 100 g
Calories 264.83 Kcal (1109 kJ)
Calories from fat 108.56 Kcal
% Daily Value*
Total Fat 12.06g 48%
Sodium 1021.87mg 110%
Potassium 183.58mg 10%
Total Carbs 35.25g 30%
Sugars 0.61g 6%
Dietary Fiber 3.89g 40%
Protein 4.66g 24%
Vitamin C 5.5mg 24%
Iron 19.7mg 283%
Calcium 96.6mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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