Remember this salad?  I promised that I would share the recipe for this super delicious foccacia that my kids made.  By the way, they are 8 and 10, so if they can handle it, so can you!  I had tiny tomatoes and rosemary from my garden that I needed to rescue from the impending snow.  It reminded me of a recipe I had seen a week or two ago, but needed to wait for those tiny tomatoes to ripen in the cold weather before I could make it.  Today was the day and I’m so glad I finally got to taste this.  It will for sure be one of my go to recipes that I can just change the topping to make it fresh and new.  It’s super easy and you can prepare it in just over an hour, start to finish.  So what are you waiting for?

Summer Foccacia

Adapted from The view form Great Island

• 2 cups warm water (110F) My mom always lets the water run on the inside of her wrist.  When it feels like nothing, it’s the perfect temperature.  It shouldn’t feel hot or cold.  I don’t use a thermometer, because this method works great for me!
• 2 tsp yeast (1 packet)
• 2 tsp salt
• 2 cups bread flour
• 2 cups white wheat flour (you can use all bread flour, but this makes it healthier without making it too dense and wheaty)
• olive oil
• fresh rosemary leaves (approximately 2 or 3 Tablespoons)
• 1 pint of tiny heirloom tomatoes (or any small tomato)
• grated Parmesan cheese for sprinkling
• Kosher or sea salt for sprinkling over the top

Put the yeast in a large mixing bowl and pour in the warm water.  Add the salt and flour, mix into a soft and sticky dough.  Cover and let rise for 40 minutes in a warm place. I usually put mine in the oven, covered with a towel.  I turn on the oven to 350 degrees for 1 minute.  Then I shut off the oven and don’t open the door in order to keep it warm in there.  Here’s what it should look like when it’s done rising.  Still really shaggy.

Press out the dough on a well oiled, or silpat lined baking sheet. Using your fingers (I like to dampen mine so it doesn’t stick), ease it into a rectangle, approximately 9×13.  Brush the olive oil onto the dough and then use your finger to poke tiny holes all over it.

Arrange the tomatoes across the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly across the surface. Sprinkle sea salt over all, and finally top with a dusting of Parmesan cheese.

Bake for 18-20 minutes in a 425 degree oven until lightly golden.

I love the edges because they are so crispy from the oil.  It’s a really light and airy bread with amazing flavors infused from the toppings.  We ate it alongside salad, but it would be good as a sandwich, or with soup, or as a starter to a pasta dish with some olive oil and balsamic for dipping.  So many options!  Let me know how you top yours!