Heirloom Cherry Tomato Focaccia
- Yield: one 11 by 8 1/2-inch pan
This focaccia is soft and thick. Top it with small heirloom tomatoes on the vine for a beautiful presentation. Make sure your tomatoes are juicy and plump. If you cannot find heirloom cherry tomatoes, use colorful tomatoes. Slice and drain them on a paper towel to remove some of their water (too much moisture will make the focaccia soggy and it will not cook thoroughly). Serve this focaccia as a savory snack or as a side for a bowl of soup and salad.
Ingredients
- 1 tablespoon active dry yeast
- 3/4 to 1 cup (185 to 250 ml) water, heated to 110°F (43°C)
- 1 teaspoon sugar
- 2 tablespoons ground chia seeds
- 3 tablespoons boiling water
- 1 cup (160 g) potato starch
- 1 cup (140 g) sorghum flour
- 1/2 cup (70 g) millet flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 cup (60 ml) olive oil
- 1 tablespoon honey
- 1 egg, lightly beaten
- 12 ounces (340 g) cherry tomatoes
- 1 teaspoon fleur de sel
- Fresh basil, for garnish
- Fresh oregano, for garnish
Directions
- In a small bowl, whisk together the yeast, 3/4 cup (185 ml) warm water, and sugar. Let the yeast activate for 10 minutes. It will be very foamy.
- In a small bowl, whisk together the ground chia seeds and the boiling water to form a thick paste. Reserve.
- In the bowl of a stand mixer, using the paddle attachment on medium speed, combine the potato starch, sorghum flour, millet flour, salt, 1 teaspoon of the pepper, 2 tablespoons of the olive oil, honey, egg, yeast mixture, and chia seed paste. Mix for 1 minute. The dough should have the consistency of thick cake batter. Add the reserved warm water if needed.
- Transfer the dough into a greased 11 by 8 1/2-inch baking pan. Wet your fingers and evenly spread the dough. Cover the pan with a sheet of greased plastic wrap and let the dough ferment for 40 to 50 minutes, until it has doubled in volume. The time will vary depending on the temperature in your kitchen.
- Preheat the oven to 375°F (190°C). Gently brush the top of the dough with most of the remaining 2 tablespoons olive oil. Place the cherry tomatoes on top. Gently press them into the dough and brush a bit more olive oil on top of them. Sprinkle with the fleur de sel and remaining 1/2 teaspoon black pepper. Bake for 35 to 40 minutes, until light golden and the tomatoes are slightly bursting. Garnish with the fresh herbs.
Source: Small Plates & Sweet Treats, 2012, p. 226.