Focaccia with cherry tomatoes and onions is a timeless classic: soft, fragrant and full of flavor. I love preparing large leavened doughs — try the focaccia piumino and the focaccia alla pizzaiola. If you prefer a focaccia without leavening, try the Recco focaccia.
The focaccia with cherry tomatoes and onion is perfect as an appetizer, for an aperitif, for a buffet or to enjoy instead of bread. The homemade dough, soft and well risen, embraces juicy cherry tomatoes and sweet onions, which during baking become tender and slightly caramelized. The result is a focaccia soft inside and slightly crisp outside, with a balanced and irresistible flavor.
If I’ve won you over, hurry and make it — kisses, Chicca.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 311.19 (Kcal)
- Carbohydrates 50.22 (g) of which sugars 3.26 (g)
- Proteins 7.95 (g)
- Fat 10.25 (g) of which saturated 1.38 (g)of which unsaturated 0.01 (g)
- Fibers 1.95 (g)
- Sodium 909.24 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups 00 flour
- 1 cup (8.5 fl oz) water
- 1 3/4 tsp active dry yeast (or 20 g fresh yeast (~0.7 oz))
- 2 tbsp extra virgin olive oil
- 2 tsp salt
- to taste sugar
- 1 onion
- 4.2 oz (about 1 cup) cherry tomatoes
- to taste coarse salt
- to taste oregano
- to taste extra virgin olive oil
How to make focaccia with cherry tomatoes and onions
Start by adding the flour and the yeast to the bowl of a stand mixer, then the lukewarm water and the sugar. Add the salt and pour in the oil, kneading with the dough hook until you obtain a cohesive, very hydrated dough.
Perform folds by bringing the dough toward the center and let it rest in the bowl covered for 20 minutes; repeat this step two times. Then place the bowl inside a turned-off oven with the light on and let it rest for 2 hours.
After the resting time, turn the dough out and spread it into a well-oiled bowl or pan. Top with cherry tomatoes and onion, coarse salt, oregano and olive oil.
Preheat the oven to 374°F and bake for about 25 minutes or until golden brown.
Storage for focaccia with cherry tomatoes and onions
You can store the focaccia at room temperature covered with plastic wrap. For an even more indulgent touch you can add mozzarella at the end of baking or a fresh cheese such as stracciatella.
