Tomato, Basil, and Asiago Focaccia
Focaccia is an Italian flatbread that is similar to a pizza without all the toppings. You may experiment and try different herbs and vegetables on top of your Focaccia.
INGREDIENTS | YIELDS 1 LARGE FLATBREAD
- 3 (.25-ounce) packets yeast
- 1½ cups warm water
- 1 teaspoon sugar
- 7 tablespoons olive oil, divided
- 5 cups flour
- 2 teaspoons salt
- 2 cloves garlic, minced
- 2 tomatoes, sliced
- ¼–½ cup fresh basil, according to taste
- ¼ cup grated Asiago cheese
Freezing Day
Mix yeast with water and sugar. Let sit for 10 minutes until foam forms on top. Add 3 tablespoons olive oil.
In large bowl, mix flour and salt. Add the yeast mixture and form into dough. Knead the dough for 10 minutes until it is smooth.
Form into a ball. Oil the inside of a bowl, and roll the dough to coat it. Cover with a damp cloth and set in warm place for 1 hour or until the dough has doubled in size.
Punch down the dough and spread on a large baking sheet. With your fingers or the end of a wooden spoon, make slight indentations along the top of the bread. Cover and let rise 30 minutes or until it has doubled in size.
Brush with olive oil and top with garlic, sliced tomatoes, basil, and cheese. Bake at 400°F for 20–25 minutes, or until focaccia has turned golden brown.
Remove from baking sheet and cool on a wire rack. Cut into slices, wrap with plastic wrap, and freeze.
Reheating Instructions
To defrost bread, wrap it in plastic wrap and defrost at room temperature for about an hour. Heat in the oven and serve, or serve at room temperature.
PER LOAF
Calories: 3270 | Fat: 109g | Protein: 77g | Sodium: 5054mg | Carbohydrates: 485g | Fiber: 21g
Freeze Dough Before Baking
To freeze the dough before baking, let the dough rise once in the bowl, and then freeze it. Defrost it fully at room temperature for several hours, and continue with the next step. When the dough rises after being frozen, it will not rise and be puffy, but will still taste delicious.
