Heirloom Tomato & Zucchini Foccacia

Homemade Foccacia Bread topped with Zucchini, Parmesan Cheese, and Slow Roasted Heirloom Tomatoes

AuthorSara Bojarski Prep Time: 4:00:00
Cook Time: 0:20:00
Total Time: 4:20:00
Serving Size: Serves 8-10 Ingredients
  • 5 Cups All Purpose Flour
  • 1 Tablespoon Salt
  • 1 Packet Active Dry Yeast
  • 1 Tablespoon Sugar
  • 1 3/4 Cups Water (110-115 degrees)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 12 oz Heirloom Tomatoes
  • 1/2 Zucchini (sliced 1/8" thin)
  • 1/4 Cup Onion (minced)
  • 2 Garlic Cloves (minced)
  • 2 T Parmesan Cheese (grated)
  • 1 Tablespoon Parsley (minced)
  • For the dough - combine your flour and salt in the bowl of a stand mixer fitted with a dough blade. In a separate bowl, combine your yeast, sugar and hot water and let sit and bloom for 15 minutes. Once your yeast has bloomed, add it to your flour and start the mixer on low. While the dough is mixing, pour in your Olive Oil until the dough comes together.
  • Remove dough from the mixer and place in a bowl with some olive oil in it to prevent sticking. Lay a clean kitchen towel over the bowl and let rise 1.5 hours. After 1.5 hours, Grease a 12 x 18" baking sheet with canola oil and stretch your dough out to fit the baking sheet. Cover with the towel again, and let it rise in the baking sheet another 1.5 hours.
  • While the dough is rising in the baking sheet, make your roasted tomatoes. Preheat your oven to 325 degrees. Cut your tomatoes in half with a serrated knife, and lay on a silpat lined baking sheet. Drizzle tomatoes generously with Olive Oil, salt and a little bit of sugar. Roast in the oven for 45 minutes. Allow to cool 5 minutes before handling.
  • In a small saute pan, heat up 1 teaspoon of Canola Oil and add in your onion. Cook 5-8 minutes on a medium heat, then add in your garlic and cook another 2 minutes. Remove from heat and set aside.
  • Change your oven temperature to 425 degrees and start to assemble your bread. Take your dough and make indents all over it with your thumb. Lay down your roasted tomatoes, thin slices of zucchini, and sprinkle your onion/garlic mixture all over. Top with your Parmesan Cheese and a little drizzle of Olive Oil. Bake in the oven for 15-20 minutes. Remove from oven and top with fresh Parsley and serve immediately.