The Focaccia with cherry tomatoes is made with a pinch of yeast, it’s light and crispy, a true delight for the palate. The rising times are quite long, I usually knead the dough the night before and let it rise overnight.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 12 Hours
- Preparation time: 45 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 3/4 cups all-purpose flour
- 1 3/4 cups water
- 2 tsp table salt
- 1 tsp sugar
- 1 g fresh yeast
- 14 oz cherry tomatoes
- as needed olive oil
- as needed dried oregano
- as needed coarse salt
- as needed butter (for greasing the tray)
Preparation
Place the flour in a mound on a work surface, add the yeast, sugar, and warm water gradually. As it absorbs, incorporate a bit more. Continue this process until all the water is used, then add the salt and knead until you have a smooth, non-sticky dough.
Flour a container, place the dough ball inside, dust the surface with flour, cover with plastic wrap, then a kitchen towel, and let it rise for about 12 hours.
Once the time has passed, your dough will have tripled in size. Remove it from the container, place it on a floured surface, and knead again.
Wash the cherry tomatoes, cut them in half, and remove the seeds.
Butter the baking tray (dimensions 14×12 inches) and then spread the dough with your hands, place the tomatoes on top of the focaccia with the cut side up.
Sprinkle the surface with a bit of coarse salt, oregano, and olive oil.
Bake at 356°F for about 25/30 minutes.
I usually knead the night before and let it rise until about noon the next day (11/12 hours). Even if we plan to eat the focaccia for dinner, I bake it earlier and then heat it up in the oven.
If you liked the Focaccia with cherry tomatoes, try other pizzas and focaccias:
