I’m a snacker who tends to graze throughout the day. That’s why I adore this simple spread, featuring an assortment of savory treats that can sit out for hours on end.
While it’s easy to prepare, you need to plan ahead. First, make the double tomato focaccia, as the dough requires an overnight rise in the fridge. When the loaf is in the oven, fill a small bowl with equal parts of olive oil and balsamic vinegar, plus a pinch of dried oregano, for dipping. Finally, assemble a plate of lemon-pepper salami bites and dish up some Castelvetrano olives.
Then all that’s left to do is dig in! If you like bread with a little chew and a lot of flavor, double tomato focaccia is for you. The accompaniments are optional.
Recipe adapted from Bon Appétit.
- 1¼ cups all-purpose flour
- 1¼ cups bread flour
- 1 cup + 2 tablespoons + 2 teaspoons lukewarm water, divided
- 1⅛ teaspoons active dry yeast
- ¼ teaspoon sugar
- 1 tablespoon kosher salt, plus more, to taste
- 4 tablespoons olive oil, divided
- 1 cup red and yellow cherry tomatoes, halved
- 1 shallot, thinly sliced crosswise
- 2 tablespoons fresh basil leaves
- freshly ground black pepper, to taste
- 6 tablespoons of your favorite tomato sauce (see notes)
- flake salt
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the flours and 1 cup water. Beat on low speed until everything comes together to form a shaggy ball, about 2 minutes.
- In a small bowl, combine the yeast, sugar and remaining 2 tablespoons + 2 teaspoons water and let sit until foamy, about 10 minutes. Add to bowl with flour mixture and beat on low speed until the liquid is absorbed, about 1 minute.
- Add kosher salt. Increase speed to medium and knead the dough until it's smooth and elastic - this will take about 5 minutes.
- Add 1½ tablespoons oil to a medium bowl. Transfer dough to the bowl and cover with plastic wrap. At this point, the dough will be very sticky; transfer it to the refrigerator to chill for 18-24 hours.
- Once the dough has chilled, coat a 9"x13" baking pan with 1 tablespoon olive oil. Gently deflate dough and turn out onto the prepared pan. Fold the dough in half and turn it 90 degrees; repeat the process 1 more time. Cover the dough loosely with plastic wrap and let sit for 15 minutes. Using your fingers, stretch the dough so it evenly covers the bottom of the pan. Cover the dough loosely with plastic wrap and let it rise until puffy, 1-2 hours.
- About 15 minutes before dough has finished rising, preheat oven to 450 degrees.
- In a small bowl, combine the tomatoes, shallot, basil and ½ tablespoon olive oil. Season with salt and pepper to taste.
- After the dough has risen, remove plastic wrap and drizzle with remaining 1 tablespoon olive oil. Spread the tomato sauce in an even layer over the top of the dough. With your fingertips, poke dimples at 2" intervals over the entire surface. Scatter the tomato and shallot mixture over the tomato sauce.
- Sprinkle on flake salt and bake until golden brown, 25-30 minutes.
