The focaccia with cherry tomatoes and basil was created to make an alternative focaccia with the topping already in the dough.
I used my Croustina Panasonic bread machine to make the dough and achieved the final result of the dough in two steps.
If you don’t have a bread machine, you can do everything by hand or with the help of a stand mixer, adding the filling ingredients later on.
I think I will try other ingredients, I’m sure my ideas will appeal to you and the success will be much appreciated.
As with all leavened products, it takes patience to wait for the dough to rise, but you’ll see that you will be satisfied.
I didn’t put oil in the dough, but I added it all when I spread the focaccia on the baking tray.
Imagine a freshly baked, fragrant focaccia, soft in the middle and crunchy on the edges, with its aroma already winning you over.
If you like, we can serve the focaccia with a selection of cheeses, I’m sure this pairing on your table will be very successful.
Perfect for outdoor dinners in the summer with a thousand appetizers, but if we make it in colder times, it will still be appreciated and we’ll know how to present it properly.
If you replicate the recipe, feel free to send me your photos, I’ll post them on my Facebook page in your name.
Approx. 2552 calories for the entire focaccia
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 35 Minutes
- Portions: 1 focaccia
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making Focaccia with Cherry Tomatoes and Basil
- 4 cups all-purpose flour
- 3/4 cup remilled durum wheat semolina
- 1 1/4 cups water (cold)
- 0.18 oz fresh yeast
- 2 tsp salt
- 4.5 oz cherry tomatoes
- 1 handful of basil
- 1 pinch salt
- 1 tsp extra virgin olive oil
- 0.4 cup all-purpose flour
- 3 tbsps extra virgin olive oil
- 1/2 tsp salt
Tools
- 1 Baking Tray baking tray
Preparation of Focaccia with Cherry Tomatoes and Basil
Take the bread machine basket, insert the kneading blade, and add the dry ingredients, then add the liquid ones, ensuring the yeast and salt are on opposite sides.
Set the machine to the dough-only program (my button 17), start it, and let it work for 25 minutes.
In the meantime, wash the cherry tomatoes, cut them, and place them in a bowl, then wash the basil and tear it into pieces, adding it to the tomatoes, season with a pinch of salt and 1 teaspoon of extra virgin olive oil, mix well, and set aside in the fridge.
After 25 minutes of kneading, stop the machine and add the reserved tomatoes and the flour (in the photo the flour is not visible, because I took the shot before adding it).
Start the machine and let it work for another 10 minutes.
Pour the dough into a large bowl and let it rise for about 2 hours or until doubled in size.
Once risen, transfer the dough to an oiled baking tray (the oil taken from the total of 3 tablespoons of extra virgin olive oil), spread the focaccia, adding the remaining oil and the salt provided to complete the focaccia.
The tray I used measured 14 x 11 inches.
Let it rest for 10 minutes, then spread the focaccia better, ensuring it covers the entire tray.
Let it rest for about an hour, then bake in a preheated oven at 482°F for about 15 minutes, checking the cooking.
Serve either hot or cold, it will still be delicious.
