C – Growing a garden can be risky.
The two best investments we made this year were growing an herb garden and a “Sweet 100s” cherry tomato plant. Sometimes you get a really great payback. But, sometimes you don’t.
Some years your black thumb may appear, the weather can be bad or a few pesky critters like raccoons and possums can get to them.
This year that was the case with our tomato plants. Pesky critters got to them. The drought didn’t help, either. But our “Sweet 100s” were a success. A little too successful. There’s a lot. Now, what can we do with them?
Making a sauce wouldn’t be the best thing. They are super sweet and eating them by themselves is awesome. We had to use them for some cooking.
This foccacia is perfect. Baking the tomatoes on top of the bread gave it a great burst of flavor. I loved the sweet tomatoes. The fresh herbs added a perfect balance.
| Attack of the Tomatoes Week: Tomato Herb Foccacia |
- 1 prepared pizza dough (see link below)
- Olive oil for drizzling, plus more for drizzling over top
- 1 tsp fresh rosemary, minced
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh thyme, chopped
- 1 cup fresh “Sweet 100s” cherry tomatoes
- Pinch of red pepper flakes
- Pinch of smoked sea salt (see link below)
- Remove pizza dough from refrigerator for 2 hours before making foccacia.
- Preheat oven to 500 degrees for the oven for an hour before cooking, with a pizza stone placed on the top portion.
- Flatten dough a rectangular shape about 8 by 10 inches.
- Using your finger tips, makes deep indentations without poking holes through the dough. Make a lot of indents.
- Lightly drizzle oil over top. Spread it out with hands.
- Sprinkle herbs over top.
- Top with tomatoes anywhere you want. Make sure to press down into the dough so they don’t roll off when placing them into the oven.
- Place into oven and cook for 12 minutes. Turn midway through.
- Let cool for about 5 minutes.
- Cut.
- Serve.
- Enjoy!
Pizza Dough recipe
Smoked Sea Salt source
I also added smoky sea salt as a finishing salt on top to provide a little crunch. It’s so good.
It’s a prefect way to use all the things we were able to grow this summer. I am so grateful for the great things in our garden this year.