Heirloom Tomato, Shallot and Thyme Focaccia

We can't believe this is our 6th ingredient based Instagram collaboration! What began as a instagram friendship born from a love of the Santa Monica Farmers Market with Annie of Whatannieseating, has grown into a diverse and creativity instagram community that inspires us daily. The reason we started this blog and really love cooking and baking in general is the ability food has to connect people. In a world ever more intense, crazy and alienating, food can bring disparate groups of people together, around a table, to share space and conversation. You can sit down with anyone over a good meal and leave feeling more connected and more satisfied. While some may think this is simplistic, food is about nurturing, nurturing health, understanding, community. This was one of Anthony Bourdain's most admired threads. He understood that if you ate someone's food, sat at their table, listened to them, you had this direct line to understanding more about a culture, a family, a person then you could any other way. These collaborations with chefs all over the world is a testament to this common thread of humanity.

As it is summer, how could we keep ignoring the work horse of most kitchens, the tomato! Acidic, sweet, bright, tomatoes are a versatile and abundant summer ingredient. We had trouble narrowing down what we wanted to share as there are so many options, but this focaccia really stood out. Some of you may know, we have been trying to conquer our fear of yeasted breads, and constantly challenge ourselves to bake homemade breads. By adding the tomatoes, and shallots and herbs to our basic focaccia recipe, a delicious snack bread was born. We ate this along some roasted salmon for dinner, and made it into luscious sandwiches the next day. You could also serve with with some fresh ricotta or pesto as an afternoon snack. And, we think nothing says I love and appreciate you, more than homemade bread!

Be sure to check out our hashtag, #wesaytomatoes for everyone's summer tomato dish and below is a list with links to some amazing blogs and recipes! Get thee to a farmers market, grab some tomatoes and get cooking!!!


Heirloom Tomato, Shallot and Thyme Focaccia
Makes 2 8 inch rounds or 1 sheet pan with lip
 
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water, should feel hot to touch
4 cups flour
2 teaspoons salt
4 1/2 tablespoons extra virgin olive oil, divided
2 tsp. fresh thyme, pulled from stems
1 cup of assorted heirloom tomatoes, sliced in half if using cherry tomatoes, or sliced in quarters or eights depending on size of tomato.
1 large shallot, sliced and separated into rings
About 1 tsp. flaky sea salt
 
In your stand mixer, dissolve the yeast in the warm water. Let sit for five minutes until yeast starts to foam. Add the flour, salt, and two tablespoons of olive oil to the yeast. Using the dough hook, on medium fast speed, knead the dough for about 5-7 minutes until smooth dough forms.
 
Coat a large bowl with a little more olive oil and put dough inside. Cover with a warm, damp towel, and leave to rise in a warm place for about 2 hours. Dough should double in size.
 
Drizzle 1 tsp. olive oil in each round pan, or 2 tsp. into the sheet pan with lip and rub all over. If using two pans, split dough in half and push dough with fingertips to edges of pan, stretching gently. It may not reach all the way to the sides. If using one sheet pan, push into rectangle as best you can. Cover again with a cloth and let rest for 30 minutes.
 
While the dough is resting, preheat the oven to 450°F with a racks spaced evenly in oven. Once the dough has rested and it has puffed up again, sprinkle dough with thyme, tomatoes and shallots. Gently using your fingertips, poke the dough, creating shallow dimples and trying to avoid smashing tomatoes.  With remaining olive oil, drizzle over dough and let it pool in some of the indentations you just made. You may need a bit more oil. Sprinkle with sea salt.

Place dough in the oven and immediately turn the heat down to 375°F. Bake about 20 - 25 minutes, checking after 15 minutes and switching dough placement. The focaccia is ready when it's golden-brown and edges feel firm.

​Remove bread from oven and carefully remove from pans. Use a wire rack to cool the bread. Eat warm or if eating later, you can reheat at 350 for a few minutes.
 
 


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​What Annie's Eating Pizza with Sungold Tomatoes, Burrata and Calabrian Chiles
Well-Fed Soul's Heirloom Tomato Galette with Basil Honey Ricotta
The Wood and Spoon's Roasted Summer Vegetable Quiche
Fufu's Kitchen Tomato Beef Skillet
Flour's in Your Hair Tomato and Roasted Garlic Mini Galettes
A Forkful of Yum's Fried Green Tomato Caprese Salad
The Cooking of Joy's Tomato and Eggs Over Rice 
​The Moody Loon's Tomato Juice Spheres
Always Eat Dessert's Heirloom Tomato Salad with Burrata and Grilled Bread
The Herb and Spoon's Za-atar Heirloom Tomato Tart
Retrolillies' Heirloom Tomatoes with Chili Oil, Pesto and Mozzarella
More Icing than Cake's Roasted Tomato and Malt Vinegar Slaw
Worthy Pause's Paleo Tomato-Basil Cauliflower Rice
Short Girl Tall Order's Roasted Heirloom Tomato and Vegan Pumpkin Seed Pesto Toasts
What Should I Make For's Tomato Shortcake with Whipped Ricotta
​​Smart in the Kitchen's Indian Spiced Marinated Tomatoes
Hola Jalapeno's Warm Salt Bagels with Rajas Cream Cheese And Tomatoes
Le Petite Eats Vegan Tomato Tart
​Six Snippet's Heirloom Tomato and Salted Egg Salad
​Rezel Kealoha's  Late Summer Tomato Pesto Pasta Salad
Marianne'es Kitchen Eggplant Bruschetta
Well Seasoned Studio's Sunday Supper Sugo Slow Roasted Pork Shoulder
Salt n' Pepper Here's Poached Shrimp and Tomato Salad
​​A Modest Feast's Turkish Eggs with Garlic Yogurt and Tomatoes
Baking the Goods' Heirloom Tomato Pimento Cheese Tart
Crumb Top Baking's Tomato Arugala and Mozarella Quiche
​Katie Bird Bakes Heirloom Tomato Tart
Lemon Thyme and Ginger's Tomato Mozarella Salad
​Baby Girl Yum's Beef and Tomatoes with Egg on Rice 
Sugar Salted Summer Tomato Salad with Balsamic Red Onion
Easy and Delish's Tomato Basil Caipirinha
Simple and Sweet Food's Pan Con Tomate
Knead Bake Cook's Roasted Tomato Sauce with Mini Meatballs
It's a Veg World Afterall's Roasted Cherry Tomato Sauce with Fresh Herbs