Food & Cooking Recipes Lunch Recipes Focaccia with Slow-Roasted Tomatoes 4.0 (2) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 8 The make-ahead components of this dish make this simple pizza fast and easy to prepare. Ingredients 2 tablespoons olive oil, divided, plus more for drizzling 1 recipe Deep-Dish Pizza Dough 2 recipes Slow-Roasted Tomatoes ⅓ cup freshly grated Parmesan, plus more for serving Coarse salt Directions Preheat oven to 450 degrees and place rack in the center of the oven. Brush a rimmed baking sheet with 1 tablespoon of olive oil. Flatten dough into a rectangular shape with hands and place in center of baking sheet. Work dough to edge of pan with hands. If dough resists or tears, cover with clean kitchen towel and allow to rest a few minutes. Prick dough all over with fork. Cover with a clean kitchen towel and allow to rise at room temperature about 20 minutes. Brush top of dough with olive oil and top dough with slow-roasted tomatoes and Parmesan cheese. Bake until dough is golden and crisped along the edges, about 15-18 minutes. Transfer focaccia to cutting board, drizzle with olive oil, and sprinkle with salt or more grated Parmesan, if desired. Cut and serve immediately. Rate it Print