Green Chili and Tomato Focaccia

30 minutes Prep Time
22 minutes Cook Time
10 Servings

Golden, pillowy, and just the right amount of spicy, Green Chili and Tomato Focaccia folds Red Gold Original Diced Tomatoes + Green Chilies right into the dough for incredible texture and flavor. With a crispy, olive-oil crust, tender crumb, and a sprinkle of rosemary and sea salt on top, it’s the kind of bread that never lasts long—perfect for sharing at parties or game day. @Bakecookrepeat @thefeedfeed

Ingredients

  • 2 cups warm water
  • 1 tablespoon granulated sugar
  • 1 tablespoon sea salt
  • 2 teaspoons instant yeast
  • 1 tablespoon olive oil
  • 4 3/4 cups bread flour

  • 1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz, well drained

  • Fresh rosemary and sea salt, for garnish

Instructions

Step one

Make the Dough: In a large mixing bowl, whisk together the warm water, sugar, sea salt, yeast, and olive oil. Add the bread flour and mix with a Danish dough hook or the handle of a wooden spoon for about 1 minute until the dough is wet and sticky. Cover with a tea towel and let rest for 10 minutes.

Step two

Stretch and Fold (Round 1): Wet your hands and gently stretch the dough, folding it from four sides (12, 3, 6, and 9 o’clock positions) back over itself. Cover and rest for 10 minutes.

Step three

Add the Tomatoes (Round 2): Perform another set of stretch and folds, adding 2 tablespoons of the well-drained Red Gold Diced Tomatoes + Green Chilies before each stretch. Cover and rest for another 10 minutes.

Step four

Coil Folds (Round 3): Wet your hands and gently lift the dough from the center, letting it fold under its own weight. Turn the bowl 90° and repeat. Do this 3 more times, resting 10 minutes between each set.

Step five

First Rise: Coat the dough and bowl with about 3 tablespoons olive oil. Cover with plastic wrap and a towel. Let rise in a warm spot for 1–1½ hours, or refrigerate for 4–12 hours.

Step six

Prep the Pan: Generously oil a 9×13-inch non-stick or aluminum baking pan. Transfer the dough to the pan, folding it into thirds, then rotating it so the smooth side is up. Gently press into the corners without deflating.

Step seven

Final Rise: Cover with plastic wrap and let rise for 1 hour at room temperature, or until bubbly and airy. If chilled, allow up to 2–4 hours for the dough to come fully to room temperature before baking.

Step eight

Dimple and Bake: Preheat the oven to 450°F. Once hot, drizzle olive oil over the top and dimple the dough with your oiled fingertips. Sprinkle with rosemary and sea salt. Bake for 22–24 minutes, until golden brown and crisp.

Step nine

Cool and Serve: Let the focaccia cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice and serve warm.

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