Happy September AND happy Labor Day friends! Today marks the end of the summer and the end of tomato growing season – which means that you may, like me, be overwhelmed by the amount of tomatoes you have at your disposal for consumption.
There is nothing more August-y or wonderful than legit homegrown tomatoes. They taste 190% different than the big crappy ones you get from the grocery store in the middle of winter. You know what I mean – the sweet baby ones that you can literally pop like candy. OoooOooo baby are they a treat. I can literally eat an entire bowl of them and think nothing of it.
Today not only marks the end of August, it apparently “officially” marks the end of summer. Sigh. And today, it was as if mother nature wanted to make sure we really knew this, so we had some morning thunder storms and cool, fall breezes to remind us of what lies ahead. Although I am sad to bid farewell to berries by the bucket-load and oodles of sunshine, I’m not totally opposed to fall. It’s my favorite flavor season (FALL VEGETABLES FTW!) and I am comfortable with the idea of big sweaters, racking leaves, apple pickin’ and pumpin’ cravin’. As the weather cools, I am only further enticed to warm up by the oven. Meaning more reasons to bake! #party.
So on this awkward summer-meets-fall day, I decided to make a summer-meets-fall dish: focaccia with late summery tomatoes and fresh rosemary. I love fresh baked bread, especially on a windy cool day. And I’ve had a hankerin’ to make focaccia for a while now. I love its springy bouncy texture. Also today I learned it’s incredibly difficult to spell. So that initially make me like it slightly less, but also made more determined to master not only its spelling but also its taste. And then I forgave its difficulty to spell and accepted that I’m a terrible speller and moved on with life. With a pan of freshly baked focaccia to guide me to more important things.
So give this stuff a whirl. It’s yummy plain, with soup, or for as an extra tasty addition to a sandwich. It’s highly customizable to your personal tastes, but the rosemary truly adds wonderful notes of pine and spice and the fresh tomatoes ended up as a gooey sweet caramelized topping. Ugh. Yum. #carbs5ever. So happy late-summer and happy early fall. See you in squash and apple season, babay.
Whole-Wheat Rosemary Tomato Focaccia
Prep Time: 4-8 hours
Bake Time: 20-30 minutes
- one packet (1/4 oz) dry active yeast
- one cup warm water (about 120 degrees F)
- 2 tablespoons maple syrup or molasses (food for the yeast to eat and grow!)
- 2 cups whole wheat pastry flour
- 1 cup all purpose or bread flour
- 2 teaspoons salt
- 2 tablespoons olive oil
- one large sprig rosemary, or 2 tablespoons dried rosemary
- 5-10 cherry tomatoes
1. Warm the water and pour into a large bowl or stand mixer and sprinkle yeast on top. Add maple syrup and mix gently. Allow to sit for 10-15 minutes until the yeast looks foamy at the top of the water.
2. In a separate bowl, combine flours and salt. Slowly add flour mixture to water mixture, and olive oil, about 2 tablespoons of rosemary, and using the dough hook, mix dough well until a large dough ball forms, roughly 7 minutes.
3. Transfer dough to an oiled bowl, cover, and store in a cool, dry, dark place for 2-8 hours until it has doubled in size. Punch down the dough, knead for a few minutes, and transfer to a small, oiled baking pan. I used a random 6×10 inch pan.
4. Poke holes all over the dough and allow it to do a second proof (rising) for about an hour. This proof is more important than the first rising. Don’t skip it!
5. Preheat oven to 425 degrees Fahrenheit. If desired, brush a little more olive oil on the bread surface, and slice tomatoes thinly and gently press them into dough surface. Sprinkle a little more rosemary and sea salt on top. Bake for 20-30 minutes until a toothpick comes out clean upon removal.
6. Cool. Eat. Make a sandwich. Dip in bread. Eat more. Enjoy.