Leo's Focaccia Bread in the Blackstone Pizza Oven

Chef Leo hit the set early and turned a simple dough ball into something special. With marinated tomatoes, garlic, and good olive oil, his focaccia came out crispy, airy, and loaded with flavor. One bite and you’ll swear it came out of a wood-fired oven in the Italian countryside!

Focaccia Bread: https://blackstoneproducts.com/blogs/recipes/focaccia-bread

Ingredients
1 dough ball (~300g) of American Traditional Dough

Tomato Topping
Fresh tomatoes on the vine (about 1½–2 cups, torn in halves)
Olive oil (for marinade and drizzling)
Sea salt
Freshly ground black pepper
Dried oregano
4–6 garlic cloves, smashed and chopped

Dipping Sauce
Leftover tomato marinade
Additional olive oil
Dried oregano
Parmigiano-Reggiano, freshly grated

Directions
1. Preheat your oven on low, aiming for a stone temperature around 575–600°F. While the oven heats, prepare your tomato topping by tearing fresh vine tomatoes in half and tossing them with olive oil, sea salt, black pepper, dried oregano, and smashed garlic. Let this mixture marinate for at least one hour.

2. Lightly oil the top of your American Traditional Dough ball, but don’t oil the pan itself. Transfer the dough to the pan and flip it once so both sides are coated with oil. Gently stretch the dough to the corners of the pan without pressing out the air bubbles. Cover with plastic wrap and allow the dough to proof in a warm area for 40 to 60 minutes until it has doubled in size and developed surface bubbles.

3. Once proofed, stir the marinated tomatoes again and begin placing them cut-side down across the top of the dough. Spoon some of the flavorful tomato juice and oil over the top, allowing it to soak into the surface of the dough.

4. Bake the focaccia until the edges are deeply golden, the tomatoes are slightly charred, and the bottom of the bread is crisp—this typically takes 10 to 15 minutes.

5. While the bread bakes, make an optional dipping sauce by using the leftover tomato marinade. Add a little more olive oil and oregano, then grate in Parmigiano-Reggiano. Stir until well blended.

6. When the focaccia is done, remove it from the oven and let it cool slightly. Use a serrated knife to slice it. Serve warm with or without the dipping sauce.

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