Goat Cheese and Tomato Focaccia

• Vegetarian

• Produce

  • 1/2 cup Cherry tomatoes, red and yellow
  • 1 tsp Garlic
  • 1 tbsp Rosemary, fresh leaves

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 3/4 tsp Kosher salt
  • 1 1/2 tsp Salt
  • 1 tsp Sugar
  • 2 1/2 tsp Yeast, Instant dry

• Oils & Vinegars

  • 7 tbsp Olive oil

• Dairy

  • 2 oz Goat cheese
  • 1/4 cup Milk
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 1 3/4 cups Water

Found on spicedblog.com

Description

Ingredients

• 4½ cups all-purpose flour
• 1¾ cups water, room temperature
• ¼ cup milk
• 1 tsp sugar
• 1½ tsp salt
• 2½ tsp instant dry yeast
• 4 Tbsp olive oil, divided
• 3 Tbsp olive oil, divided
• 1 tsp garlic, diced
• ½ cup cherry tomatoes, halved (red and yellow)
• 1 Tbsp fresh rosemary leaves
• 2 oz. goat cheese, broken into small crumbles
• ¼ cup Parmesan cheese, grated
• ¾ tsp kosher salt

Directions

• Using a countertop mixer fitted with the dough hook, combine the flour, water, milk, sugar, salt, yeast and 2 Tbsp of olive oil. Mix on medium speed for 6-8 minutes.
• Once dough is smooth and shiny, transfer it into a large oiled bowl. Cover bowl with plastic wrap and place in a warm location to rise for 30 minutes. (Note #1: I usually place this dough in the oven with only the oven light on. Note #2: The dough will be very soft and loose at this stage.)
• Once dough has begun to rise, pull part of dough away from side of bowl and fold it up and over the rest of the dough. Repeat this process 3-4 times, rotating the bowl ¼ turn each time. Cover bowl and let dough rise for 30 more minutes.
• Drizzle remaining olive oil into (2) 8” or 9” round baking pans. (1 Tbsp of olive oil in each pan.) Turn dough out onto a floured countertop and fold several times. Divide dough in half and press one piece of dough into each pan. (Note: You may need to stretch the dough slightly so that it fills the pan.) Cover pans and let rest at room temperature for 20 minutes.
• Preheat oven to 425° F.
• Using your fingers, dimple the dough by gently pressing down about ½ way through the dough. Repeat so that there are dimples every 1½”-2”.
• Brush each of the two pieces of dough with 1 Tbsp of olive oil. Sprinkle ½ tsp of diced garlic evenly over each dough.
• In a small bowl, toss the halved tomatoes with remaining 1 Tbsp of olive oil. Divide the tomatoes evenly between the two doughs.
• Sprinkle rosemary, goat cheese, Parmesan and salt evenly across both doughs.
• Bake at 400°F for 35-37 minutes, or until focaccia is golden brown on top.
• Cut into wedges and serve, or split and use for sandwiches.