Tomato & Thyme Focaccia

I Adore Tomato Season!

Food + Styling + Photography by Paul Lowe

Now is the time to go wild and indulge in tomatoes every day while they are at their best. I love going to the farmer’s market to get a bunch of different varieties. I serve them simply cut up with some oil, salt, and pepper or whip up a sweet, creamy tomato soup. Right now, my favorite recipe is tomato focaccia, a mix between pizza and bread. Happy tomato day!

Tomato and Thyme Focaccia

MAKES 2 SMALL OR 1 LARGE FOCACCIA

FOR THE DOUGH:

2 teaspoons dry yeast

1 1 ⁄3 cup lukewarm water

1 tablespoon honey

1 teaspoon salt

2 tablespoons olive oil

½ cups all-purpose flour

FOR THE TOPPING:

4 to 5 heirloom tomatoes, sliced

1 teaspoon dried thyme flaky sea salt extra virgin olive oil

1. For the dough, mix yeast and water in a bowl. 2. Leave for 5 minutes, and add honey, salt, oil, and flour. Mix until you have a smooth dough. 3. Cover with plastic wrap, and let dough rise for at least 1 hour. 4. Divide the dough to make 2 small focaccia. Leave the dough whole to make 1 large focaccia. 5. On a baking tray, press out the dough with your fingers to the desired shape. 6. Top with tomatoes, thyme, salt, and oil. 7. Bake at 400°F for about20–25 minutes, checking often to make sure it does not burn.

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