Tomato Focaccia with Garlic Rosemary Oil

Directions

In the bowl of an electric mixer fitted with the dough hook, combine the flour, room-temperature water and 1 1/2 tsp. of the sugar and beat on low speed until a shaggy dough forms, about 3 minutes, stopping the mixer to scrape down the dough hook and sides of the bowl as needed to incorporate all of the flour. Cover the bowl with a towel and let stand while preparing the yeast mixture.

In a small bowl, whisk together the warm water, yeast and remaining 1 1/2 tsp. sugar until combined. Let stand until foamy, about 5 minutes.

Remove the towel from the mixer bowl. With the mixer on low speed, add the yeast mixture and beat until the liquid is absorbed, about 1 minute. Add the kosher salt, increase the speed to medium and beat until the dough is very elastic and sticky, about 5 minutes. It will pull away from the sides of the bowl but will remain attached to the dough hook and the bottom of the bowl.

Coat the inside of a large bowl with 3 Tbs. of the olive oil. Scrape the dough into the prepared bowl and turn to coat with the oil. Cover loosely with plastic wrap and let stand in a warm spot until doubled in size, about 2 1/2 hours.

Line a rimmed baking sheet (about 18 by 13 inches/45 by 33 cm) with a Silpat baking mat and brush with 2 Tbs. of the olive oil.

Fold the dough over itself twice in the bowl to deflate slightly. Transfer the dough to the prepared baking sheet. Using oiled hands, gently stretch the dough out to the edges and corners of the pan. If the dough springs back toward the center, cover with plastic wrap and let stand for 10 minutes, then repeat to stretch the dough. Cover the pan with oiled plastic wrap and refrigerate for at least 2 hours or up to overnight.

One hour before baking the focaccia, remove from the refrigerator and let stand in a warm spot for 1 hour. In a small bowl, stir together the remaining 5 Tbs. olive oil, the garlic and rosemary; set aside.

Preheat an oven to 450°F (230°C).

Remove the plastic wrap from the pan. Using lightly oiled fingers, press your fingertips firmly into the dough to make deep dimples over the entire surface. Arrange the tomatoes on top, pressing them down slightly into the dough. Drizzle the dough with the garlic and rosemary oil. Sprinkle generously with flaky sea salt.

Bake until the focaccia is deep golden brown all over and the tomatoes have collapsed slightly, 20 to 25 minutes; halfway through baking, lightly drizzle the dough with extra-virgin olive oil.

Transfer the baking sheet to a wire rack and let the focaccia cool for 10 minutes. Cut into slices and serve warm or at room temperature. Serves 8.

Williams Sonoma Test Kitchen