This Shortcut Tomato Focaccia makes use of a can of refrigerated pizza dough to create a fast and straightforward bread recipe that’s simply as scrumptious as it’s lovely!
As a part of my partnership with the Alabama Farmer’s Federation, I get to share scrumptious Southern Chew recipes of their month-to-month journal. I additionally get the glory of that includes a recipe from a tough working Alabama farm household. That’s the place this recipe for Shortcut Tomato Focaccia comes from.
Mrs. Jan Parker, from St. Clair County, shared her shortcut focaccia recipe with us again in 2015 and we just lately featured it once more. It’s simply such an ingenious shortcut, I simply knew my Southern Chew household would respect it as nicely!
Now, I’ll admit, yeasted doughs is usually a little intimidating. And despite the fact that they aren’t actually laborious to make, they do typically take a substantial period of time to permit the yeast to do its factor. So, utilizing shortcuts in the case of bread is one thing I’m no stranger to. My Garlic Parmesan Knots and Garlic Herb Pull-Aside Rolls are nice examples.
What’s focaccia?
Focaccia is a conventional leavened Italian bread that’s oven-baked. It’s typically likened to pizza dough, although pizza dough is baked instantly after being stretched and focaccia is most frequently allowed to rise once more earlier than baking.
It’s generally characterised by its bumpy texture created by utilizing your fingers to make indentions throughout the floor of the dough earlier than baking.
What makes this a shortcut model?
Whereas the method of constructing a conventional yeasted focaccia is usually a little intimidating for some people, Jan makes use of a can of refrigerated pizza dough in her recipe, like Pillsbury Traditional Crust Pizza Crust, to make the method even simpler.
Ingredient FAQ
Canned Pizza Crust: Jan urged utilizing Pillsbury’s Traditional Crust Pizza Crust that’s discovered within the refrigerated part of the grocery retailer proper subsequent to the canned cinnamon rolls and crescent rolls. I’ve solely examined it with this model, so I can’t confirm if different manufacturers work, however I don’t see why they wouldn’t – so long as they’re equally sized. I don’t suggest utilizing the skinny crust model. I additionally discover that it’s simpler to make use of this sort of dough when it’s nonetheless chilly. At room temperature, it may be somewhat laborious to form and may tear simply once you stretch it out in your sheet pan.
Olive Oil: This can be a place the place utilizing a great olive oil will repay as a result of it can add taste. However, sure, you’re run-of-the-mill olive oil will work simply tremendous. (That’s what I used.)
Tomatoes: You should utilize 2 giant contemporary tomatoes, 4 Roma tomatoes, or 1 pint of cherry or grape tomatoes. Choosing tomatoes of various colour offers you an excellent presentation. Thinly slicing them and sandwiching them between paper towels will assist to wick away extra moisture stopping your focaccia from getting soggy.
Parmesan: I used plain ol’ grated parm proper out of the inexperienced plastic canister, however I’d think about grated parmesan/romano mix could be nice, too. You possibly can use freshly grated as nicely.
Salt: I used some fancy flaky sea salt that I had within the pantry, however any flaked or coarse salt ought to work. I’m form of wishing I’d had remembered the field of Maldon sea salt within the pantry after I made this final.
Herbs: With this recipe, you have got some choices in the case of herbs. You should utilize contemporary herbs, dried herbs, or you possibly can depart them off altogether. Jan’s recipe specified utilizing dried oregano and it was scrumptious. I additionally examined it with basil – which I feel was my favourite. You’ll want about 1/2 teaspoon of dried oregano or about 1 1/2 teaspoons of contemporary. If choosing basil, I’d recommend about 1/2 teaspoon of dried or about 2 teaspoons of contemporary, chopped basil. You possibly can additionally use about 12 to 14 medium complete basil leaves for a fairly presentation.
When utilizing herbs, needless to say you’ll wish to use contemporary and dried somewhat otherwise. Dried herbs are okay to make use of earlier than baking whereas contemporary herbs like these are greatest to make use of after baking.
Recipe Card
Shortcut Tomato Focaccia
Notes
Oregano: 1/2 teaspoon dried or 1 1/2 teaspoon contemporary
Basil: 1/2 teaspoon dried or 2 teaspoons contemporary, chopped or about 12 medium leaves
