Tomato garlic confit focaccia

Focaccia, with its golden crust and pillowy interior, is a testament to the beauty of homemade baking. Unlike its store-bought counterparts, homemade focaccia allows for a depth of flavor and texture that simply can’t be replicated. And the best part? It’s surprisingly easy to make, requiring just a handful of ingredients and a little bit of patience.

Confit tomatoes are a revelation, slowly cooked in aromatic olive oil until they reach a meltingly tender texture. The process coaxes out their natural sweetness while infusing them with the richness of olive oil and the earthy essence of rosemary. It’s a simple yet transformative technique that yields a versatile condiment, perfect for enhancing salads, pasta, or, in our case, adorning focaccia bread.

From the slow-roasted sweetness of the tomatoes to the fragrant herbaceousness of the focaccia, every element sings in harmony, showcasing the unparalleled excellence of homemade cooking. Make this bread to get everyone at the dinner table even without calling out to them.

Preparation time: 15-20 minutes
Cooking/baking Time: 20-25 minutes
Serves: 4-5

Ingredients

• Cherry tomatoes (halved) 1 cup
• Olive oil ½ cup
• Garlic (cut in half) 1 whole
• Fresh rosemary few sprigs
• Salt and pepper to taste

For the bread

• All-purpose flour 330 gms
• Instant yeast 1 tbsp
• Salt 1 tsp
• Warm water 250 ml
• Olive oil 1 Tbsp
• Sugar ¼ tsp
• Fresh rosemary, chopped
• Flaky sea salt, for sprinkling

Method

1. Preheat your oven to 275°F (135°C). In a small ovenproof dish, arrange the halved cherry tomatoes, garlic, and rosemary sprigs. Season with salt and pepper, then pour the olive oil over the tomatoes until they are submerged.
2. Bake for 1 hour, or until the tomatoes are soft and fragrant.
3. While the tomatoes are confiting, prepare the focaccia dough. Combine the instant yeast, sugar, olive oil and warm water in a large mixing bowl.
4. Add flour and mix to get a sticky dough. Turn the dough out onto a lightly greased bowl and tuck in the edges to get a smooth finish.
5. Shape the dough into a ball and cover it with a clean kitchen towel or cling. Allow the dough to rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
6. Once the dough has risen, preheat your oven to 425°F (220°C). Punch down the dough and transfer it to a lightly greased baking sheet, gently stretching it into a rectangle or circle shape. Using your fingertips, create dimples all over the surface of the dough.
7. Drizzle with the infused olive oil and sprinkle with chopped rosemary, confit tomatoes, garlic and flaky sea salt. Bake the focaccia for 20-25 minutes, or until golden brown and cooked through. Remove from the oven and let cool slightly before slicing.
8. To serve, top the warm focaccia with the confit tomatoes and a drizzle of the infused olive oil.