Nutrition Facts
6 servings
6
Quick Cherry Tomato Focaccia Recipe
Focaccia, this oven-baked flatbread, is the Italian version of a similar bread. Although it is not related to pizza, the style and texture are similar. Simple, rustic, and deliciously fragrant, this focaccia will delight you as an appetizer or to accompany a summer salad.
Ingredients
400 Flour (type 00 or 45)
25 Lukewarm water
8 Dried baker's yeast (or 10 g of fresh yeast)
1 Sugar
1 Salt
2 Olive oil + for brushing
1 Rosemary or thyme
1 Oregano
200 Cherry tomatoes
1 coarse sea salt + black pepper
Directions
1
Yeast First, dissolve the yeast and sugar in warm water in a bowl and let it rest for 10 minutes until the mixture is frothy and bubbles up.
2
Kneading
Mix the salt and flour in a large bowl, create a well, and pour in the water with the diluted yeast. Mix with a spatula (as the mixture is too liquid to be kneaded by hand) or with a stand mixer and dough hook until a smooth and elastic dough forms. Add 2 tablespoons of olive oil while kneading.
3
First rise Cover with a damp and wrung cloth and let it rise for about 1 hour in a warm place (in an oven with static heat at about 25-30°C) until the dough doubles in volume.
4
Second rise Line a rectangular dish (7 x 11 inches) with parchment paper, grease it, and pour the dough in. Distribute the cherry tomatoes on the dough, pressing them lightly into it. Sprinkle with thyme or rosemary. Drizzle with a bit of olive oil and sprinkle with oregano and coarse salt. Let rest for an additional 20 to 30 minutes. Preheat your oven to 220°C (428°F).
5
Baking Bake for 20 to 25 minutes or until the focaccia is golden. Serve warm, at room temperature, or just before serving, place the pieces of focaccia under the broiler. You can top the pieces of focaccia cut in half with slices of cucumber and/or strips of grilled bell peppers.
Ingredients
Ingredients
400 Flour (type 00 or 45)
25 Lukewarm water
8 Dried baker's yeast (or 10 g of fresh yeast)
1 Sugar
1 Salt
2 Olive oil + for brushing
1 Rosemary or thyme
1 Oregano
200 Cherry tomatoes
1 coarse sea salt + black pepper
Directions
Directions
1
Yeast First, dissolve the yeast and sugar in warm water in a bowl and let it rest for 10 minutes until the mixture is frothy and bubbles up.
2
Kneading
Mix the salt and flour in a large bowl, create a well, and pour in the water with the diluted yeast. Mix with a spatula (as the mixture is too liquid to be kneaded by hand) or with a stand mixer and dough hook until a smooth and elastic dough forms. Add 2 tablespoons of olive oil while kneading.
3
First rise Cover with a damp and wrung cloth and let it rise for about 1 hour in a warm place (in an oven with static heat at about 25-30°C) until the dough doubles in volume.
4
Second rise Line a rectangular dish (7 x 11 inches) with parchment paper, grease it, and pour the dough in. Distribute the cherry tomatoes on the dough, pressing them lightly into it. Sprinkle with thyme or rosemary. Drizzle with a bit of olive oil and sprinkle with oregano and coarse salt. Let rest for an additional 20 to 30 minutes. Preheat your oven to 220°C (428°F).
5
Baking Bake for 20 to 25 minutes or until the focaccia is golden. Serve warm, at room temperature, or just before serving, place the pieces of focaccia under the broiler. You can top the pieces of focaccia cut in half with slices of cucumber and/or strips of grilled bell peppers.
Notes
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