Bakery Life and My Tomato and Wine Focaccia Bread

Every day from April through October, my mornings began at six. I’d quickly dress and head to my charming little shop and catering business on Fishers Island. My friend Kristen, a dedicated mother of three adorable boys and a brilliant baker, would have already been in the kitchen during the early hours, baking and prepping for the day ahead. After her morning shift, she’d return home to care for her family while I took over the reins at the shop.Tomato and wine focaccia bread

Coffee, Scones, and Sandwiches

By seven in the morning, we’d open our doors, welcoming the early risers and the first incoming ferry with freshly brewed coffee, scones, and cinnamon buns. The day was a whirlwind of cooking and baking as we crafted endless varieties of grinder sandwiches. We closed for a siesta period from one o’clock to three, a time I often spent alone in the shop, cleaning, baking, and preparing for the next round of customers. The work was demanding, but it was also a fun and rewarding experience.

Tomato and Wine Focaccia Bread

This Tomato and Wine Focaccia Bread was a daily staple in the shop. I sold it whole or by the slice, and it quickly became a customer favorite. However, adapting this recipe for home baking required some adjustments, so I’ve spent the past few weeks perfecting it.

Tomato and white wine focaccia

How to Serve and Enjoy Tomato and Wine Focaccia

This tomato and wine focaccia can be enjoyed on its own, dipped in olive oil, or paired with a marinara sauce. Alternatively, slice it into rectangles or wedges for a delicious sandwich bread.

The Importance of the Sponge in Focaccia Bread

The sponge is a crucial element of this recipe, allowing the flavors of the yeast and flour to fully develop. While you can use an electric mixer with a dough hook, making the bread by hand in one bowl for mixing and rising is surprisingly simple. Plus, there’s something uniquely soothing about the tactile process of bread-making by hand.

Tomato and Wine Focaccia - Sponge

Loaf
Course Bakery
Cuisine Italian
Servings 1 Loaf
Calories 455 kcal

Ingredients
  

  • 3 teaspoons baker's yeast
  • 1 cup all-purpose flour
  • 2/3 cup warm water
  • Pinch of sugar

Instructions
 

  • In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and allow it to proof for 10 minutes or until it becomes foamy on top.
  • Add the flour, then mix with a wooden spoon until well combined.
  • Let the sponge rest for one hour. It should rise and develop bubbles throughout.

Nutrition

Calories: 455kcalCarbohydrates: 95gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 134mgFiber: 3gSugar: 0.3gCalcium: 19mgIron: 6mg

 

Focaccia dough 12 (1 of 1)
Focaccia doughin form 2 (1 of 1)
Focaccia doughin form longshot (1 of 1)

Tomato and Wine Focaccia Bread

Servings
Course Bakery
Cuisine Italian
Servings 8 Servings

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup water
  • 1/3 cup olive oil plus 3-4 tablespoons for topping the focaccia
  • 1/3 cup dry white wine
  • 1 ½ teaspoons salt
  • 1 teaspoon dried herbs
  • 1/3 cup grated Parmesan cheese
  • Prepared sponge from the previous recipe
  • ¼ red onion thinly sliced into crescents
  • 5 or 6 cherry or pear tomatoes halved
  • A few sprigs of rosemary

Instructions
 

  • Add the water, wine, olive oil, herbs, salt, and Parmesan in the bowl with the sponge. Mix thoroughly until well combined.
  • Gradually mix in one cup of flour, beating with a wooden spoon until the mixture is smooth.
  • Add the remaining flour, half a cup at a time, mixing well after each addition. The dough should be very soft.
  • Knead the dough for 5-6 minutes until it becomes smooth and elastic.
  • Leave the dough in the bowl, cover with a damp tea towel, and let it rise until doubled in size and full of bubbles, about 1 ½ to 2 hours.
  • Once risen, press the dough into a lightly oiled and parchment-lined 8-inch round or square cake pan or springform pan.
  • Cover the dough again with a damp cloth and let it rise until doubled, about 1 ½ to 2 hours.
  • Preheat the oven to 400°F (200°C) about 30 minutes before the dough is ready.
  • Using oiled fingers or knuckles, press deep dimples into the surface of the dough.
  • Drizzle a couple of tablespoons of olive oil over the dough, allowing it to pool in the dimples.
  • In a small bowl, toss the red onion slices and halved tomatoes with the remaining tablespoon of olive oil.
  • Arrange the red onion, tomatoes, and rosemary on top of the dough.
  • Sprinkle coarse sea salt over the top.
  • Bake the focaccia on the middle rack for 15 minutes at (200°C), then reduce the heat to 375°F (190°C) and bake for an additional 25 minutes or until golden brown.
  • Remove from the oven and let cool on a wire rack.

 

Tomato and Wine Focaccia bread


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