Visit http://www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates a delicious homemade focaccia bread, topped with roasted cherry tomatoes, olive oil, and rosemary.
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Hi, I am Chef Keith Snow, welcome to my kitchen. I going to show you how to make a Roasted Tomato Focaccia Bread. These are my beautiful little roasted cherry tomatoes, very simple, I just put them on a sheet tray, toss them with a little olive oil, salt and pepper, some herbs, roasted them off, those are ready. Now, the next step is to take our dough here, and this is a very simple dough. It is pretty much of pizza dough, if you want to get technical about it. And, and I put a little bit of olive oil on it, I am not going to use any flower and what I am going to do is take the sheet tray and put just a little bit of extra virgin olive oil right on there. And, push the dough onto the pan, and you can see with the oil, it’s not sticky so, the idea here is to try to stretch it and you want to fill-up as much of this pan as possible, and then let this do a second rise and it will get nice and thick. Okay, I am going to let this rise for maybe 35 minutes or so, put my toppings on, and get after it. Okay, our dough has risen slightly. Now, what we are going to do is take a little more of our extra olive virgin olive oil and just dressed it slightly and this is where you really want to use quality ingredients because there’s not very many ingredients. If you use cheap oil, you going to tell the difference. So, take your fingers and what you going to do is sort of push down and you are looking to have this holes that will kind of collect the oil and some of the seasonings, just like this. Actually, I had a dish just like this on the coast of Italy few years ago and it was really amazing. So, you want to spread your tomatoes all around, you can certainly use other things besides tomatoes. Here you could use grilled vegetables or lot of different herbs and just skip to vegetables. So, it is just like that. Spread them out, so you have, looking a little bit even. And then here is some fresh basil out of the garden. What I am going to do is do a shift and nod very simply, I just want to take the leaves rolled them up. And then you’ll take a good sharp knife and you will slice them into ribbons. And that helps the basil, keeps it from turning brown. So now, we’ll take out shift and nod and we’ll just distribute it evenly over the top of the Focaccia Bread. And the last ingredient is some beautiful French course salt. This is a gray sea salt, and this is a little crunchier than kosher salt and it is perfect for this application because that little crunch and that little flavor of the sea goes beautiful with these ingredients. So, you will sprinkle the salt right over the top, this is maybe a quarter teaspoon of gray salt, put them to your hands and that is some really great flavor. I’ll put a touch more on my good quality oil. Then, I am going to put a little bit of black pepper. I can’t forget that. This is going to go into 350 degree oven about 25 minutes until it gets golden brown and crispy. Here is the finished Focaccia Bread. It is look beautiful; it is nice and golden brown. What I would do is cut this into square and you could serve it with just a little side salad and the glass of wine and you have a great meal. So, give this a try and with some of those cherry tomatoes that are everywhere this time of year. Harvesteating.com, the only social network website on the internet, dedicated to seasonal, local and organic foods. View hundreds of recipes and instruction videos hosted by Chef Keith Snow, a nationally recognized expert in seasonal cooking. All it takes is an email address to join now for free. We welcome you into the harvest eating community. Start living healthier today.

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