Focaccia with Tomato Confit and Burrata
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A Note from Feedfeed
Amisha of TheJamLab created this stunning focaccia to hold all of our favorite toppings. Stack on some creamy BelGioioso Burrata, sweet summer peaches, and flavorful tomato confit for a bite packed with summer flavors!
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Recipe Card
Tomato Confit
ingredients
- 1 pint of heirloom cherry tomatoes, washed and dried
- 1 cup good olive oil
- 5 garlic cloves
- 3-4 Calabrian chilies
- 3 sprigs of fresh rosemary
- 4-5 sprigs of fresh lemon thyme
- 1 1/2 teaspoon freshly cracked black pepper
- 1 ½ - 2 teaspoons maldon salt
Rosemary-Lemon Thyme-Garlic Focaccia
ingredients
- 1 cup whole wheat flour
- 3 1/2 cups all-purpose flour
- 1 envelope active dry yeast
- 1 3/4 cups warm water(at 110 degrees F – NO MORE than this temp)
- 3 teaspoon salt
- 2 tablespoon good olive oil
- 1/2 - 3/4 cup good olive oil
Garnish and Other Ingredients
ingredients
- 1 8 oz container of BelGioioso Burrata
- 3-4 sprigs of rosemary, remove them off the stem and coarsely chop
- 5-6 sprigs of lemon thyme, remove the leaves off the stem
- 4-5 garlic cloves thinly sliced into slivers
- 4 teaspoon maldon salt
- 3 peaches cut into thin slices
- About a dozen or more of basil leaves
Tomato Confit
Method
Step 1
Preheat the oven to 400 degrees.
Step 2
In a 9 inch pie pan, or cake pan, or a square pan, add the all the ingredients and gently mix with a rubber spatula. Make sure all the herbs and tomatoes are coated with the olive oil so that it does not burn in the oven.
Step 3
Bake for 35 minutes. You will see the olive oil bubbling away. Remove it from the oven and let it cool completely.
Rosemary-Lemon Thyme-Garlic Focaccia
Step 1
Dissolve the yeast in the warm water in a medium bowl. Wait 10 minutes for the mixture to foam up.
Step 2
In the bowl of a stand up mixer, with a paddle attachment, mix the flours and salt to combine. Add the yeast mixture and 2 tablespoons of the olive oil and mix until a rough ball of dough forms, about 1 minute. Remove from the dough from food processor.
Step 3
Add about 2 tablespoons of olive oil to a large bowl. Put in the ball of dough and turn it so it is coated on all sides. Cover with cling wrap and a tea towel and place it in a warm place to double in size, about 2 1/2 hours.
Step 4
Drizzle about 1 tablespoon of olive oil into two 9 x 13 inch jelly roll pans and rub the bottom and sides. Punch down the dough, divide it equally into 2 parts and push the dough on the pans. Using your fingertips, stretch the dough to cover the bottom of the pan. Cover with a tea towel and leave in a warm place to rest, about an hour.
Step 5
Preheat the oven to 400 degrees. When the focaccias have puffed up in the pan a little, using your fingertips, make little holes on the surface of the focaccia all over. Drizzle about 2 tablespoons of olive oil over each loaf, and spread it gently. Garnish both the pans, with the rosemary, lemon thyme, garlic, evenly distributed. Then sprinkle the maldon salt all over the focaccia.
Step 6
Place in the oven and immediately turn the heat down to 375F. Bake about 40 minutes, checking it half way through. The focaccia is ready when it's golden-brown. If it's not golden brown after 40 min, turn on the broiler for 2 min - checking every 30 seconds to make sure that the focaccia does not burn.
Step 7
Remove bread from oven. Using a hot pad or spatula, remove the bread from each pan and place on a wire rack to cool slightly. It's ready! Cut the focaccia into rectangular squares about 2x4 inch.
Assembly
Step 1
In a small serving bowl or shallow plate, add the burrata. Cover the sides of each burrata with half of the tomato confit. Save the other half in the fridge upto 2 weeks for other uses.
Step 2
To serve, add a bit of the burrata, tomato confit on top of a piece of focaccia. Add a slice of peach or 2 on top. Top it with torn basil. Drizzle about a teaspoon of the tomato confit flavorful oil n this piece. Sprinkle with maldon salt and black pepper. EAT and SAVOR!