-the roasted hearts:
san marzano tomatoes
halved lengthwise and opened up
some having been trimmed of splits on the top...which caused the pleasant surprise of
creating a heart shape when opened up
sprinkled with pepper and kosher salt
drizzled with olive oil
roasted slow at 250 degrees for about 4-5 hours
cooled and then popped into the freezer to be used later
the pan i used to roast the the tomatoes had the best little flavorful bits on it. as well as now seasoned olive oil. i left the pan unwashed and then baked my focaccia bread on it.
-the overnight focaccia bread:
3 1/2 C. flour
1/4 tsp. active dry yeast (yes that is it!)
1 1/2 tsp. kosher salt
1 1/2 C. warm water
mix all in a large bowl
dough will be sticky and soft
drizzle the top of the dough with about 1 tablespoon of olive oil
using a rubber spatula/scraper push down on sides of dough to get the olive oil
down along the sides
cover and let sit at least 12 hours
i make mine in the late evening before i go to bed and it is ready to bake by the next
turn the dough out onto an oiled pan at least 9" x 12"
using your fingertips make small indentations on the top of the dough
let rest for about 1 hour or until puffy
top with a bit of kosher salt (maybe 1/2 tsp or so) and any other desired toppings
on this batch i used sliced garlic. i have also used fresh herbs, artichoke hearts,
sun dried tomatoes. be free! be bold! have fun!
bake at 400 degrees for about 30 minutes or until golden
this is my favorite bread for making hearty sandwiches. grilled vegetable sandwiches,
chicken pesto sandwiches, california chicken sandwiches....
it is also perfect cut up to be dipped in balsamic vinegar and olive oil.
just remember to get it going the night before. it has happened more than once that i have been standing in the kitchen in my underwear or less at 11:00 at night mixing up focaccia dough because i have already gotten into bed and remember as i am about to fall asleep that i forgot to start it earlier. sorry for that image. and run on sentence.