Focaccia with Tomato, Green Onion and Garlic

9 steps · 45 min total

1. 01

   Proof the Yeast

   Combine the yeast with warm water and sugar in a small bowl, stirring gently until everything dissolves. Let the mixture stand for about 3 minutes, until it looks a bit foamy on top.
2. 02

   Mix and Knead Dough

   In a large bowl, add the flour and make a well in the center. Dissolve the coarse salt in a few tablespoons of water in a separate small bowl, then add it to the flour along with the proofed yeast mixture and 4 tablespoons of olive oil.

   Using your hands (and a spatula to scrape the bowl as needed), mix everything until a shaggy dough forms. Turn the dough out onto a clean surface and knead it for at least 10 minutes, or until it feels smooth, soft, and pliable beneath your hands, adding a bit of flour as needed.

3. 03

   First Rise

   Form the dough into a round ball. Lightly oil your hands and smooth some olive oil over the dough ball to coat it, then return it to the bowl. Cover the bowl with a thick towel and set it in a warm spot. Let the dough rise until it has doubled in size, which should take about 45 minutes to an hour.
4. 04

   Prepare Pan and Dough

   While the dough rises, coat a baking sheet (one with sides works best) with olive oil, then sprinkle a few tablespoons of cornmeal evenly over the entire pan. Once the dough has risen, turn it out onto a lightly floured surface and punch it down 3-4 times to release the air. Let it rest for a few minutes while you gather your toppings.
5. 05

   Shape the Dough

   Roll and stretch the dough into an oblong shape, aiming for about 1/2 an inch thick.
6. 06

   Second Rise and Preheat

   Transfer the shaped dough to the prepared baking sheet. Cover it loosely with plastic wrap and let it rest for about 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
7. 07

   Dimple the Dough

   Once the dough has rested, use your finger to poke small wells all around the surface.
8. 08

   Add Toppings

   Brush the surface of the dough generously with olive oil. Evenly sprinkle the dried oregano, green onion, tomato, and garlic over the top.
9. 09

   Season and Bake

   Finish by sprinkling with coarse salt, then the grated Parmesan cheese. Bake the focaccia on the bottom rack for about 20 minutes, keeping an eye on it as it nears the end of the baking time to ensure it browns nicely.