Tomato and Green Onion Focaccia Bread recipe
by Happy Bake Day
Prep: 30 mins
Bake: 20 mins
Total: 6 hours
Yields: 10-12 servings

Ingredients
- 1 (0.25 ounce) package of active dry yeast
- 1 tablespoon granulated sugar
- 5 cups all-purpose flour
- 1 tablespoon table salt
- 2 large garlic cloves, grated
- 7 tablespoons olive oil, divided
- 1 pint cherry tomatoes, halved
- ¼ cup green onion, chopped
- Flaky salt, for topping

Instructions
- In a large mixing bowl, combine the yeast and 2½ cups warm water. Check the yeast package for ideal water temperature. Sprinkle sugar and gently mix to combine. Rest for 5-7 minutes or until until yeast is activated (foamy).
- Add flour, salt, and grated garlic to the yeast. Mix with a wooden spoon or silicone spatula until a shaggy dough forms.
- Pour 4 tablespoons of olive oil to another large bowl and transfer the dough to the oiled bowl. Gently turn the dough around in the bowl, completely coating it in the olive oil. Loosely cover the bowl with a clean towel or plastic wrap. Allow the dough to rise in a warm area for about 3 hours or until doubled in size.
- Using well-oiled hands, carefully gather one edge of the risen dough and lift it from the bowl. Gently stretch it up then fold it into the center of the dough. Turn the bowl and repeat until the dough forms a rough ball.
- Generously spray a 13×9 baking dish with cooking spray then add 1 tablespoon of olive oil. Transfer the dough into the baking dish and pour in any excess oil from the bowl into the baking dish. Allow the dough to rise again, uncovered, for 2 hours or until doubled in size.
- Preheat oven to 425℉.
- Using lightly oiled hands, gently stretch the dough edges to fill the baking dish, if needed. Press into the dough with fingertips creating deep indents. Arrange tomato halves and chopped scallions over the dough, gently pressing them into the dough. Drizzle with remaining 2 tablespoons of olive oil, ensuring the tomatoes are well-covered, then sprinkle with flaky salt.
- Bake the focaccia for 20-30 minutes, or until deeply golden. Allow to cool in the baking dish for 10 minutes before cutting. Enjoy!