Double-Tomato Focaccia

[upbeat music]

Hey guys it's Carla from Bon Appetit

and today I'm going to be making a tomato focaccia

with Vero Gusto tomato basil sauce.

This focaccia takes almost no active time

on the part of the cook and time and temperature

and the ingredients will do the rest.

All-purpose flour and bread flour.

Warm water.

While that's happening I'm going to make the yeast mixture.

This is yeast, sugar and a third of a cup warm water.

As soon as that's foaming that'll be an indication

that the yeast is alive.

The yeast has definitely dissolved

and it looks almost fluffy.

The dough needs this time for the gluten to develop,

for the yeast to have its activation,

for the flour and the water to

start to transform flavor together.

This is what you're looking for,

the dough almost looks more like a batter.

This is what the dough looks like

after it's doubled in size.

It is very fluffy and I'm just going to fold the dough

over on itself a couple of times inside the bowl.

I'm going to fold the dough over on itself once.

I'm rotating the pan, folding it over again.

All right so I gave the dough a little time to hang out.

It is relaxed now, so am I.

I'm going back in and very gently coaxing

the dough into the four corners.

If for any reason you feel like you're fighting

with your dough, take a break,

just like having a fight with anybody, take a break,

everybody will be friends again.

All right the last rise is complete.

What I'm going to do with this tomato topping

is going to mimic all of the flavors

that are in the Vero Gusto sauce.

There's Italian tomatoes, there's Genovese basil,

there's extra-virgin olive oil.

I am using American tomatoes.

For my Italian American mix.

The fresh basil and the Genovese basil

from the simmered sauce are going to play off each other

and I also have a couple of sliced shallots.

A last little tablespoon of olive oil goes in here.

Salt.

Pepper.

This on its own I would eat.

Now I'm gonna measure out three quarter cup

of the Vero Gusto and then,

without being to perfect about it,

I'm going to spread the sauce over the surface.

Dimple the dough all over.

Distribute this tomato, basil, shallot mixture everywhere.

Add some flaky sea salt.

This is going to go into a 450 degree oven for 25-30 minutes

until it's really risen, golden brown,

a little bit of browning on top of the tomatoes

and the crust is crusty.

Okay so you can see how beautifully risen even more.

It's now coming up over the top.

All of that olive oil has given me beautifully, crisp edges

and bottom.

I'm just going to go right onto the cutting board.

I'm using the same ingredients that are in the sauce.

That fresh tomato, the Genovese basil

and I'm layering those multiple places

throughout the focaccia.

I'm going to leave these ones out for my guests

and I think I'm taking this one for myself.

Hope you guys enjoy it.