Parmesan-Crusted Tomato Foccacia
CSA Chronicles
- Course: Appetizer, Bread
- Features: Fast, Healthy, Kid-Friendly
Summary:
Bakery departments of gourmet and regular grocery stores carry foccacia breads, but foccacia is at its best right out of the oven. Thanks to the increasing availability of ready-to-bake pizza dough, this bread is quick and easy to prepare.
The recipe uses fresh pizza dough that is available at specialty stores and many supermarkets; homemade or defrosted frozen dough may be substituted. The topping possibilities are limited only by what you have on hand.
Makes 2 foccacias (8 hors d’oeuvres servings)
Ingredients:
- 2 tablespoons olive oil
- 2 medium cloves garlic, minced (about 1 tablespoon)
- 1 pound pizza dough, at room temperature
- 1 to 2 (about 6 ounces total) tomatoes, tops and bottoms trimmed, tomatoes cut horizontally into 1/4-inch-thick slices
- Kosher or sea salt
- 2 tablespoons freshly grated Parmesan cheese
Directions:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Heat the oil in a small skillet over medium-low heat. Add the garlic; adjust the heat as needed so the garlic does not sizzle. Cook for 6 to 8 minutes, until the garlic has softened but has not begun to brown.
Divide the pizza dough in half and place it on a lightly floured work surface. Use your fingers to gently manipulate half of the dough into a 7- to 8-inch round that is slightly more than 1/4-inch thick. Transfer to the lined baking sheet, then repeat with the remaining dough.
Brush the rounds of dough with the oil-garlic mixture, making sure to coat the surfaces completely. Lay the tomato slices on the coated dough, leaving a slight margin (1/2 inch or so) between the slices and the edges of the dough. Sprinkle the salt over the tomato slices, then top with the Parmesan cheese, scattering it evenly.
Bake for 15 to 20 minutes, until the crust is brown and the cheese has melted. Let cool for 10 minutes. Cut into wedges and serve warm.
Recipe Source:
From In Season columnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
