Roasted Tomato and Parmesan Focaccia (Trader Joes Copycat)

Ingredients

• 1000 grams bread flour
• 3 cups warm water
• 3 tsp dry active yeast ((or 1 cup active sourdough starter, see notes))
• 2 Tbsp olive oil
• 2 tsp honey
• 4 tsp sea salt
• 1 Tbsp dried oregano
• 2 Tbsp garlic powder
• 2 Tbsp parmesan cheese ((finely grated from a shaker))
• 14.5 oz fire-roasted diced tomatoes ((fully drained and squeezed to remove excess liquid))
• additional parmesan cheese and olive oil for garnish
• 9 Tbsp avocado oil for greasing pans ((3 Tbsp per pan))

Instructions

1. 1

   Make the focaccia dough: In a large bowl whisk together 3 cups water, 2 Tbsp olive oil, 2 tsp honey, and 3 tsp yeast (or 1 cup starter if using). Stir in the flour and 4 tsp salt. Let it rest 15 minutes.

2. 2

   Do stretch and folds every 15 minutes a total of four times.

3. 3

   Bulk rise and cover for 1.5 hours. If using sourdough rise for 3-4 hours.

4. 4

   Line and prep pans: Line your baking sheets with parchment paper and add 3 Tbsp of oil per pan.

5. 5

   Shape dough: Divide your dough into 3 or four pieces (depending on how many pans you're using) and place each piece face down into the pans. Fold into a letter, then flip seam down.

6. 6

   Rise dough in pans: Cover dough with parchment paper to prevent it from drying out. Let the dough rise 1-2 hours in the pans.

7. 7

   Make parmesan herb topping: Meanwhile, make the parmesan herb topping by mixing together, 1 Tbsp oregano, 2 T garlic powder, and 2 Tbsp parmesan cheese. Then drain 1 can of diced tomatoes. Set this aside.

8. 8

   Dimple dough with toppings: When the dough has risen in the pans, drizzle the tops lightly with olive oil and sprinkle with the herb topping. Sprinkle the tops with diced tomatoes and dimple the dough using your hands.

9. 9

   Bake at 400°F for 25-30 minutes.