Tomato confit and garlic flower focaccia - Lunch and brunch

75 minutes preparation

20-25 minutes cooking time

A recipe by Mélissa Clément, from Cuisiner en famille.

Suggestion:
-Let the whole family in on the fun of kneading the dough!
(Wash and dry your hands first and dust them with flour so that the dough doesn’t stick)
-Cut the focaccia before baking it into small portions for your picnics this summer, or for lunches when the kids return to school in the fall (bake for a maximum of 10-15 minutes).
-Make tomato confit and garlic flower conserves.

Ingredients

For 6 to 8 portions

Warm water: 500 mL (2 cups)
Active dry yeast: 15 mL (1 tbsp.)
Sugar: 15 mL (1tbsp.)
Olive oil: 60 mL (1/4 cup)
Salt: 5 mL (1 c. tsp.)
All purpose flour: 1 L (4 cups) * set aside ½ cup for kneading
Fresh herbs: oregano, rosemary, thyme: Your choice

Tomato confit:

Cherry tomatoes
Olive oil
Puréed garlic flowers
Rosemary
Oregano
Salt and pepper

Toppings:

Olives
Feta
Parmesan cheeses
Grilled vegetables
Basil
Roquette
Prosciutto

Preparation

Focaccia:

Using a measuring cup, pour in the correct amount of warm water, then add the sugar, yeast and oil.
Mix the flour, salt and herbs in a large bowl.
Make a well in the centre and pour in the liquid ingredients.
Mix with your fingers until you can make a well-formed ball of dough.
Knead the dough, oil the bowl, and put the dough back into it. Cover the bowl with a damp cloth and leave it in a warm place to let it rise.
When the dough has doubled in volume, punch it down and knead again. Let it rise a second time.
Flatten and spread out the dough with your fingers to make a large rectangle. Set it on a cookie sheet covered with oiled parchment paper.
Garnish with the confit tomatoes (which you can flatten with the tip of your finger) and the oil and juice they were cooking in and bake for 20 minutes at 400° F.

Tomato confit:

Mix all the ingredients in a bowl, season well with the finely minced herbs and roast for 20 to 25 minutes at 400° F, or until they are very soft.

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