Focaccia with Yellow Sunburst Tomatoes

There are certain foods that I can eat like candy and yellow sunburst tomatoes are one of those foods. They are sweet and happy, little tomatoes, (I think the fact that they are yellow makes them happier) and being a fruit, they are good for you too. They have lots of niacin and folate and some vitamin C which is a winter necessity. For people who love tomatoes, but suffer when they eat acidic foods, yellow tomatoes can be a good middle ground because they have a lower acid level than red ones do.
I bought an extremely large amount of them recently and was struggling to eat them before they were no longer at their peak so I added them to some focaccia and found it to be too delicious not to share.
If you have never made focaccia; it is not tricky. If you can manage to make pizza dough, you can make focaccia. If you are not in the mood to make dough, then buy pre-made pizza dough at the store and it will turn out splendidly.
Some people make their focaccia thin but I was raised on a thicker variety and therefore love it best that way. Another little tip about focaccia is that it makes a great sandwich bread, just cut your piece through the middle, put whatever sandwich ingredients that you desire onto the bottom part, then turn over the top part so that the tomatoes and oregano become part of the sandwich-y goodness (you can even grill it).

FOCACCIA WITH YELLOW SUNBURST TOMATOES

INGREDIENTS

For the Dough:
1 1/2 c. warm water (80-90 degrees F)
1 tbsp. sugar
2 tbs. extra virgin olive oil
1 1/2 tsp. kosher salt
4 1/2 c. bread flour
2 tsp. active dry yeast

Other Ingredients:
2 tbs. dried oregano (or more to taste)
1 tbs. kosher salt
4 tbs. extra virgin olive oil
A small package of yellow sunburst tomatoes (find them near the cherry tomatoes)

9x13 inch pan

DIRECTIONS

1. Proof your yeast by placing warm water, yeast and sugar into a small bowl. Let sit until frothy, about 3-5 minutes. If it doesn't get frothy then your yeast is dead or your water is too hot or cool and you'll have to start again.

2. Place flour, salt, olive oil and yeast mixture into a mixing bowl or the bowl of a stand mixer. Mix by hand or with your paddle attachment on your stand mixer on low until dough just begins to form into a ball. If dough remains sticky, add flour a tbs. at a time until ball forms. If dough is too shaggy or dry add water a tbs. at a time until ball forms.

3. Knead dough by hand or with hook attachment on stand mixer for about 10-12 minutes. Dough should be stretchy and not tear easily. Test by taking a small piece, balling it up then stretching it out, if it tears knead for a few minutes longer. Roll your dough into a ball, place it into a large bowl. Add a couple of tsp. of oil to the bowl and roll the ball in the oil.

4. Cover with plastic wrap, place in a warm place and let rise for 1 hour or until dough has doubled in size.     

5. Add 2 tbs. olive oil to your 9x13 inch pan and spread it across the base and sides. Punch down your dough, then stretch it to fit your pan. Spread remaining 2 tbs. of olive oil evenly across the top of your dough.

6. Poke holes with your finger or handle end of a wooden spoon to make little beds for your tomatoes, space them about 1/4 to 1/2 an inch apart. Place tomatoes into their holes and sprinkle dried oregano and 1 tbs. salt evenly across the top of your focaccia.

7. Cover the focaccia loosely with plastic wrap and let rise for another 30 minutes. Preheat oven to 425 degrees F. 

8. Bake on middle rack for 20-25 minutes, until golden.