Tomato-Basil Focaccia Bread

Difficulty: Easy
Yield: Serves 10 to 12
Nutritional Information per Serving (1 of 12): Calories 331, Total Fat 20 g, Saturated Fat 3 g, Carbohydrates 33 g, Dietary Fiber 2 g, Sugar 1 g, Protein 6 g, Cholesterol 3 mg, Sodium 185 mg
Total Time: 2 hours 45 minutes (includes resting, rising, and cooling)
Active Time: 30 minutes

Transform your kitchen into a joyful hub of creativity by baking this Tomato-Basil Focaccia Bread with kids! This soft, airy delight bursts with fresh flavors, inviting little hands to measure, stir, and kneadperfect for family bonding and tasty results everyone will love.

2 teaspoons sugar
1 packet (1/4 ounce) active dry yeast (2 1/4 teaspoons)
3 cups all-purpose flour, plus extra for dusting and kneading
1 cup whole wheat flour
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus additional for greasing the bowl, baking sheet, and drizzling
1 cup red and yellow cherry tomatoes, halved
Flaky sea salt, for sprinkling
1/3 cup grated Parmesan cheese
Handful of torn fresh basil leaves

Special equipment: an 11-by-17-inch baking sheet

In a large bowl, combine 1 1/2 cups warm water (approximately 110F) with 1 teaspoon sugar. Sprinkle the yeast on top and leave it until it becomes bubbly, about 5 to 10 minutes.
Meanwhile, in a medium bowl, whisk together both flours and kosher salt.
Once the yeast mixture is foamy, stir in the olive oil followed by the flour blend. Mix with a wooden spoon until a rough dough forms. Transfer dough to a floured surface and knead for approximately 5 minutes until smooth, elastic, and slightly tacky.
Lightly oil the bowl that held the flour mixture, place the kneaded dough ball inside, cover, and let rise in a warm spot until doubled in size, about 1 hour.
Generously oil your 11-by-17-inch baking sheet. Punch down the dough, transfer to the baking sheet, and gently stretch and press the dough toward the edges (it may shrink back slightly). If it resists stretching, let it rest for 10 minutes before trying again. Press dimples throughout the dough using your fingertips. Scatter the halved cherry tomatoes on top. Cover loosely and let rise in a warm place until nearly doubled, about 30 minutes.
Preheat the oven to 425F. When dough has sufficiently risen, remove cover, drizzle generously with olive oil, and sprinkle with flaky sea salt. Bake for 20 to 25 minutes, until the bread is golden and the tomatoes are tender and juicy. Immediately after baking, sprinkle Parmesan cheese over the top. Cool on the baking sheet placed on a rack. Garnish with fresh basil leaves and serve warm or at room temperature.

When measuring flour, spoon it into a dry measuring cup and level it off rather than scooping directly from the bag, which compacts the flour and can dry out baked goods.

Always supervise children in the kitchen and assign tasks appropriate for their age and safety.