Garden Tomato Focaccia
A pan focaccia dimpled with olive oil and layered with sliced tomatoes, red onion, and rosemary, baked until the edges turn deep golden and crisp.
My neighbor grows more tomatoes than she can use every August here on the coast, and this focaccia is where the extras usually end up. Letting the dough rise twice, first in the bowl and again in the pan, is what gives it that tall, airy crumb under the vegetables. Cut it into squares and serve warm alongside a simple green salad.
Prep
20 min
Cook
25 min
Total
45 min
Serves
8
Level
Medium
Calories
210 / serving
Ingredients
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