The fresh focaccia with stracchino, cherry tomatoes, and arugula is a triumph of simplicity and flavor, perfect for delicious dinners or a tasty aperitif with friends. The soft and fragrant base of the focaccia matches perfectly with the creaminess of the stracchino, the sweetness of the cherry tomatoes, and the pungent touch of fresh arugula.
This recipe is easy to prepare and is ideal to serve warm or at room temperature, it can become the star of a brunch, a picnic, or a light dinner. If you love focaccias, try the onion focaccia, the focaccia with cherry tomatoes and olives, the pan-cooked focaccia with spinach or the sweet grape focaccia.
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OTHER FOCACCIA RECIPES
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Fresh Focaccia
- 4 cups flour (12.4 g protein)
- 1 1/2 cups water
- 1 1/2 tsp fresh yeast
- 11 oz stracchino
- to taste arugula
- 14 oz cherry tomatoes
- to taste extra virgin olive oil
- A few leaves basil
Tools
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- Baking Sheet
Steps for Preparing Fresh Focaccia
In a large bowl, dissolve the fresh yeast in the water. Add the flour, salt, and mix with a fork. The dough should be coarse, not smooth. Cover with extra virgin olive oil. Cover the bowl and let it rest for 30 minutes.
Make folds following the attached video. Cover the bowl and let it rest for another 30 minutes. Repeat the folds, cover, and let double until its volume doubles.
Grease the oven tray well. Pour the dough. Season with olive oil and spread the dough using your fingertips. Let it rest for 30 minutes.
Meanwhile, cut the cherry tomatoes and season them with salt, basil, and extra virgin olive oil. Pour 30 ml of water onto the focaccia. Finish spreading the dough again with fingertips. Enrich with a bit of coarse salt and bake at the lowest part of the oven at 430°F for about 20 minutes.
Remove the focaccia from the oven, enrich with stracchino, and bake for another 5 minutes. Remove from the oven, add arugula and cherry tomatoes, and serve by cutting the focaccia into slices.
Storage
Store the focaccia in the fridge for a couple of days.
