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Joey Baldino's Tomato Pie

Makes 8 servings 2 pounds bread flour, or 61/3 cups 1 ounce fresh yeast or 2 packets (1/4-ounce each)

Makes 8 servings

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2 pounds bread flour, or 61/3 cups

1 ounce fresh yeast or 2 packets (1/4-ounce each)

dried active yeast

1 pinch sugar

2 tablespoons kosher salt

2 cups water

6 tablespoons fine extra-virgin olive oil, divided equally into 3 parts (about 2 tablespoons each)

2-3 cups favorite tomato sauce (see Baldino's recipe)

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1. Preheat oven to 400 degrees. (If you are going with the dry yeast over the fresh, make sure to put dry packets in the water with the sugar and let stand until the yeast becomes activate and becomes very foamy before adding in the flour.) Mix flour, yeast, sugar, water, and two tablespoons of olive oil in mixer attached with a bread hook. Mix on medium speed for 6 minutes, then add salt. Mix for an additional 3 minutes.

2. After dough has mixed for 9 minutes total, place in a lightly oiled bowl and let rise in warm area for 45 minutes covered. After dough has risen by double, punch it down and then place on a half-sheet tray (about 9x13-inch) greased with 2 tablespoons of olive oil. Let rise again for additional 45 minutes.

3. After it has risen a second time, push it down again and press fingers into the dough to create dimpled wells in the surface. Drizzle with 2 tablespoons more olive oil, making sure the oil is pooled in dimples and bake for 15 minutes. Take focaccia out of the oven and top with favorite tomato sauce and bake for an additional 20 minutes, until golden brown. Drizzle with 2 tablespoons more olive oil and serve.

Per serving: 653 calories; 17 grams protein; 93 grams carbohydrates; 10 grams sugar; 28 grams fat; no cholesterol; 2,112 milligrams sodium; 9 grams dietary fiber.EndText