Tomato Basil Focaccia Slab

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 In a large bowl, dissolve yeast in warm water. Stir in flour and salt until a dough forms.
2. 2 Knead the dough on a floured surface for 5 minutes until smooth.
3. 3 Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. 4 Preheat oven to 425°F. Press dough into a greased 9x13 inch baking sheet.
5. 5 Drizzle with 2 tablespoons olive oil and press your fingertips into the dough to create dimples.
6. 6 Scatter cherry tomatoes, basil, garlic powder, and oregano over the dough. Season with salt and pepper.
7. 7 Bake for 20-25 minutes until golden brown.
8. 8 Cool for 5 minutes before slicing and serving.

Equipment

• 9x13 inch baking sheet

Variations

• Add olives and red onions for a classic twist.
• Use sun-dried tomatoes for a richer flavor.

Substitutions

• Substitute fresh basil with spinach for a green alternative.

Pairings

• Perfect alongside a hearty minestrone soup.
• Great with a glass of crisp Sauvignon Blanc.

Nutrition

Tips

• For extra flavor, brush the top with olive oil right after baking.
• Allow the dough to rise in a warm spot for best results.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature and reheat in the oven.

Serving Suggestions

• Pair with a simple caprese salad.
• Serve warm with olive oil and balsamic glaze drizzled on top.

FAQ