I love this recipe. It’s from a cookbook I don’t use that often, but it’s a great book by Kelly Rudnicki called “The Food Allergy Mama’s Baking Book: Great Dairy, Egg, and Nut Free Treats for the Whole Family”. I followed the directions exactly – make sure you drain those diced tomatoes well or you will have soggy bread! Remove promptly from pan or it’s hard to remove. At the time I did not own a 14″ round pizza pan so I used two nonstick pans. Since then I’ve thrown out my nonstick pans (they always had horrible results for me; now I’m all for steel) and bought steel replacements including a 14″ round pizza pan.
- 1 1/3 cups warm water (about 110°F)
- 1 package active dry yeast
- 5 tablespoons olive oil, divided
- 3 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons salt
- 2 cups canned diced tomatoes, drained
- 1 tablespoon dried rosemary, crumbled
- 1/4 teaspoon kosher salt for sprinkling
- Combine the warm water, yeast, and 3 tablespoons of the olive oil in a liquid measuring cup with a wire whisk.
- In a medium bowl, combine the flour and 1 1/2 teaspoons salt with a wire whisk, and slowly mix this dry mixture into the water mixture with a rubber spatula.
- Stir until the mixture is well incorporated, and then mix quickly for about 2 minutes.
- Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
- Using a brush, spread 1 tablespoon olive oil on the bottom and up the sides of a 14″ round pizza pan.
- Transfer the dough into the pan, and press the dough into the pan and up the sides. Cover with plastic wrap sprayed with baking spray, and let rise again until doubled in size, 30-45 minutes.
- Preheat oven to 425°F. Using your fingers, poke holes in the surface of the focaccia.
- Drizzle the remaining 1 tablespoon olive oil evenly over the top.
- Sprinkle with the drained tomatoes, rosemary, and kosher salt, and bake for 20-25 minutes, or until the top is golden brown.
- Cool on a wire rack for about 10 minutes or less and cut into slices.