Tomato & Garlic Confit Focaccia

Yield: 8-10 Servings

Tomato Garlic Confit Focaccia

Prep time: 1 H & 30 MCook time: 50 MinTotal time: 2 H & 20 M
This delicious Focaccia Bread recipe is easy to make, and topped with tomatoe and garlic confit and flaky sea salt brings this recipe to another level.

Ingredients

Focaccia
  • 2¼ tsp active dry yeast
  • 2 teaspoons honey
  • 5 cups (625 g) all-purpose flour
  • 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for hands
  • Unsalted butter for pan
  • Flaky sea salt
Tomatoe & Garlic Confit
  • 2 pints cherry tomatoes, stemmed
  • 4 garlic cloves, smashed and peeled
  • 1/2 cup extra virgin olive oil
  • 5 sprigs fresh herbs (oregano, thyme, rosemary)
  • Kosher salt and freshly ground pepper

Instructions

Focaccia
  1. Prep the Focaccia the night before by whisking the active dry yeast, 2 tsp. honey, and 2 1/2 cups lukewarm water in a medium bowl. Allow to sit for 5 minutes, it should get a little creamy and foamy.
  2. Add flour and kosher salt to the bowl and mix thoroughly together with a rubber spatula. Add 4 tablespoons extra-virgin olive oil into a big bowl, and transfer the dough into the bowl, and turning it to coat in the oil. Cover with plastic wrap or a silicone lid and place in the fridge overnight.
  3. The next morning, generously butter a 13x9” baking pan, and add 1 tablespoon extra-virgin olive oil into the center of the pan.
  4. Take 2 forks, gather up the edges of the dough farthest from you and lift up and over into the center of the bowl. Rotate the bowl a quarter turn and repeat, do this on all sides. Now transfer the dough to the buttered pan. Adding any oil still in the bowl over top. Turn the dough to coat it in all the oil, and set aside in a warm spot for 3-4 hours to double in size.
Confit
  1. Preheat oven to 275 degrees. Spread tomatoes, garlic, and herbs on a baking sheet. Drizzle with olive oil and top with a large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 2 hours, shaking pan once or twice. Remove from the oven and allow to cool. Store any tomato leftovers in an airtight container with the oil over top.
Assembly
  1. Turn the oven up to 450 degrees and place a rack in the middle. The dough should now be spread out to the size of your baking pan, but if not, oil your hands and gently stretch it out. Now dimple the focaccia all over with your fingers, this will be very fun.
  2. Take your slightly cooled tomato garlic confit and spoon on top of the dough, making sure to pour some of the tomato oil juice over everything. Season with flaky salt and bake for 25-30 minutes until golden brown. I like to lift up one of the edges to make sure it is nice and crispy, if it is still soft, I’ll go for another 5 minutes.
  3. Remove from the oven, allow to cool for a few minutes, and then transfer it to a wire rack to cool a little longer. The wire rack helps keep that bottom nice and crispy. Slice and serve.