Cherry Tomato and Oregano Focaccia is a truly tasty recipe! Perfect for a snack or to offer guests something different in the bread basket!

You only need a few ingredients, the classics used in baking with an added touch, a tablespoon of sugar, a great ally for perfect leavening.

It’s one of those recipes that, once learned and familiarized with your oven, you’ll love to make over and over again because it’s not only super easy to prepare but also great for a savory breakfast, a tasty snack, or a nice dinner or happy hour with friends.

A very simple rustic preparation, ready in no time, without kneading and without any special tools, just a bowl and a spoon, and in 5 minutes you’ll have an excellent basic dough ready for focaccia or a delicious pizza to top as you like.

Making a soft focaccia may seem very difficult, but with a few small tips, you’ll achieve a very soft focaccia.

Getting back to my focaccia, you might be wondering how it was made, so here’s its easy preparation.

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

356.47 Kcal

calories per serving

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Energy 356.47 (Kcal)
Carbohydrates 57.95 (g) of which sugars 6.68 (g)
Proteins 9.68 (g)
Fat 10.48 (g) of which saturated 1.37 (g)of which unsaturated 3.16 (g)
Fibers 2.52 (g)
Sodium 877.87 (mg)

Indicative values for a portion of 150 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 for Cherry Tomato Focaccia

10 1/2 cups all-purpose flour
1 3/8 cups bread flour
1 3/4 cups water
1 tsp compressed yeast (fresh 6 grams)
2 tbsps olive oil
1 tbsp sugar
2 1/2 tsp salt
8 3/4 oz cherry tomatoes
to taste oregano
4 tbsps extra virgin olive oil
1/3 cup water
1 tsp fine salt

Tools

2 Baking Sheets
Food Scales
Bowl
Measuring Jug

Steps for Cherry Tomato Focaccia

Grab a bowl and a spoon because that’s all you’ll need to prepare this amazing no-knead focaccia.
The first thing you’ll need to do is place the two flours and the dry yeast in a bowl and slowly pour in the water.
Mix
Add the oil and salt, and if you like, a tablespoon of sugar to help with leavening.
Using a wooden spoon, vigorously mix all the ingredients to create a dense and soft dough.
Cover the bowl with cling film and let the dough rest for 15 minutes.
After the time has passed, wet your hands with water and fold the dough.
(Make a few folds to incorporate air. To make these folds, take each end of the dough and fold it towards the center).
Repeat these folds 3/4 times.
(15 minutes apart) always wetting your hands with water.
The dough will begin to firm up.
Cover well with cling film (I also place a dish towel over it) and let it rise.
In a place sheltered from drafts.
Let rise for about 3/4 hours, times may vary depending on the season and how much yeast you used.
The dough is ready when it has tripled in volume.
(This dough makes two medium focaccias or one very large one).
In a bowl, pour the water, add the oil, salt, and with a fork mix everything until you obtain a well-blended emulsion.
Grease a baking sheet.
Grease a baking sheet. (Proper size for a very large sheet).
Then turn the dough directly in the center of the baking sheet.
The dough is very soft, let it spread by itself until it reaches the edges of the sheet; about 40/50 minutes will be enough.
In the meantime, cut the cherry tomatoes as you prefer.
Place the cherry tomatoes on the dough, with plenty of oregano.
Spread the emulsion on the surface of your focaccia, gently pressing with your fingertips, being careful not to pop the bubbles.
(Distribute the emulsion in this way gently until the seasoning is exhausted).
Let it rest for 15 min.
Meanwhile, preheat the oven to 482°F.
Place the baking sheet on the first rack from the bottom.
Now all you have to do is bake your focaccia in a preheated oven at maximum and bake for 12/15 minutes.
(Obviously check, you know every oven changes heating and cooking method).
Once golden brown on the top and bottom, the focaccia is ready to be removed from the oven.
Enjoy your meal.