Roasted Cherry Tomato Focaccia (with My Favorite Homestead Kitchen Tips)

Ingredients

• 575 g Bread Flour (high‑protein flour for strong gluten development)
• 6 g Active Dry Yeast (instant or active dry yeast)
• 10 g Salt (fine sea salt)
• 10 g Honey (light honey, adds a touch of sweetness)
• 110 ml Olive Oil (extra‑virgin, divided (30 ml for dough, 80 ml for pan & roasting))
• 350 ml Warm Water (about 38 °C, adjust for humidity)
• 40 g Old Dough (Flavor Bomb) (reserved from a previous batch, stored in fridge)
• 300 g Cherry Tomatoes (Bing or other sweet variety, halved)
• 4 Garlic Cloves (unpeeled, roasted whole)
• 1 tsp Dried Oregano (garden‑grown, lightly dried)
• 1 tsp Dried Calabrian Chili Flakes (adjust to heat preference)
• 200 g Italian Sausage (homemade or store‑bought, casings removed)
• 100 g Provolone Cheese (organic, shredded)

Instructions

1. Weigh Dry Ingredients

   Place the bowl on the scale, tare to zero, then add 575 g bread flour, 6 g yeast, and 10 g salt. Mix briefly with a whisk or fork.

   Time: PT5M

2. Combine Wet Ingredients

   In a separate container, combine 350 ml warm water (≈38 °C), 30 ml olive oil, 10 g honey, and the 40 g old dough. Stir until the honey dissolves.

   Time: PT3M

   Temperature: 38°C

3. Knead the Dough

   Attach the dough hook to the stand mixer on low speed. Add the wet mixture to the dry ingredients and knead for about 10 minutes, gradually increasing to medium speed. Listen for the characteristic "slap" sound that indicates gluten development.

   Time: PT12M

4. First Bulk Fermentation

   Transfer the dough to a lightly oiled bucket, coat the surface with a thin layer of olive oil, and cover with a kitchen towel. Let it rise until doubled, about 90 minutes.

   Time: PT90M

5. First Stretch & Fold

   After 45 minutes of the bulk rise, gently lift the dough, stretch it upward, and fold it over itself. Return to the bucket and let rest for another 45 minutes.

   Time: PT5M

6. Second Stretch & Fold

   Repeat the stretch‑and‑fold technique 30 minutes before the end of the bulk rise.

   Time: PT5M

7. Final Proof

   Allow the dough to continue rising until it has roughly doubled in size, about 45 minutes more. It should feel airy and slightly puffy.

   Time: PT45M

8. Preheat Oven & Prepare Pan

   Preheat the oven to 450 °F (232 °C). Generously drizzle 80 ml olive oil onto a flat sheet pan with sides, spreading it to coat the bottom.

   Time: PT15M

   Temperature: 450°F

9. Shape the Dough in the Pan

   Turn the risen dough onto the oiled pan. Gently stretch and press it outward with fingertips, creating deep indentations. If the dough resists, let it rest 10 minutes and try again.

   Time: PT10M

10. Roast Cherry Tomato Topping

    While the dough rests, toss the halved cherry tomatoes, unpeeled garlic cloves, 1 tsp dried oregano, and 1 tsp dried Calabrian chili flakes with a drizzle of olive oil and a pinch of sea salt. Spread on a separate baking sheet and roast for 12‑15 minutes until the skins blister and begin to slip off.

    Time: PT15M

    Temperature: 450°F

11. Assemble Toppings

    Scatter the roasted cherry tomatoes (including any juices) over the dough, leaving space between clusters. Sprinkle the shredded provolone cheese evenly, then distribute the crumbled sausage pieces across the surface.

    Time: PT10M

12. Final Rest Before Baking

    Cover the assembled bread loosely with plastic wrap and let it sit for 15 minutes. This allows the dough to relax and the toppings to settle.

    Time: PT15M

13. Bake

    Place the pan in the preheated oven and bake for 20 minutes, or until the crust is deep golden‑brown and the sausage is cooked through.

    Time: PT20M

    Temperature: 450°F

14. Cool & Serve

    Remove the fkaca from the oven, let it rest 10 minutes, then cut into squares and serve warm.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

14 g

Carbohydrates

38 g

Fat

16 g

Fiber

2 g