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Fresh Tomato Focaccia - Forno Bravo Forum: The Wood-Fired Oven Community



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Fresh Tomato Focaccia

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  • Fresh Tomato Focaccia

    I was wondering if any of you had any luck with making focaccia with fresh tomato on top. Every time I try this it takes a very long time to cook compared to plain or pesto focaccia and the dough seems to be uncooked in the middle.

    I use Peter Reinhart's recipe I got from class, when he made it came out much better. I used heirloom tomatoes, maybe I should start using Roma's because they have a much lower water content. I cooked the regular focaccia about 10 minutes at 500 degrees, I must have left the tomato in an additional 5-10 minutes.

    Here is a pic before they went in, I don't have any from when they came out… too busy cutting and eating.

    Attached Files

  • #2
    Re: Fresh Tomato Focaccia

    Hi Loren!

    Water content is a big problem with focaccia. Anything very wet will soak the dough. I would suggest oven roasting any tomatoes to be used on focaccia - Roma or otherwise - to knock down the wetness. Besides, it will add flavor! (Reinhart has roasted tomato recipes but the gist is an oven temp between 150 and 250; arrange cut halves cut side up on a sheet pan; sprinkle with olive oil, salt, pepper, and a tiny amount of sugar; put in oven until they are somewhat dry. The lower temps dry out the tomatoes, the higher temps give you a bit of caramelization - eventually. I like to do cherry tomatoes.)

    Good luck!


    • #3
      Re: Fresh Tomato Focaccia

      Now that you menton it he may have roasted the tomatoes in the class. I guess I should go back and actualy look at his recipe