Pan Con Tomate Recipe
House-made focaccia, olive oil, roasted garlic, tomato confit, shaved manchego cheese
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Ingredients
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Focaccia
Tomato Confit
Roasted Garlic
Assembly
Method
Focaccia Preparation
- 1
Make the Dough
In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until foamy. Add flour, salt, and olive oil. Mix until a sticky dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 3
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 4
Shape and Second Rise
After the first rise, punch down the dough, shape it into a rectangle, and place it on a greased baking sheet. Cover and let rise for another 30 minutes.
- 5
Preheat Oven
Preheat your oven to 425°F (220°C).
- 6
Bake
Dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with sea salt. Bake for 20-25 minutes or until golden brown.
Tomato Confit Preparation
- 7
Prepare the Tomatoes
Preheat the oven to 250°F (120°C). Place the halved tomatoes in a baking dish, cut side up. Sprinkle with minced garlic, salt, and black pepper.
- 8
Add Olive Oil
Drizzle olive oil over the tomatoes and add basil leaves.
- 9
Bake the Tomatoes
Bake in the oven for about 2 hours, until the tomatoes are soft and caramelized.
Roasted Garlic Preparation
- 10
- 11
Wrap and Roast
Wrap the bulbs in aluminum foil and roast for 30-35 minutes until soft.
Assembly
- 12
Assemble the Dish
Slice the focaccia and spread roasted garlic on top. Add tomato confit and finish with shaved manchego cheese. Drizzle with extra virgin olive oil and garnish with fresh basil leaves.
