Focaccia with yellow cherry tomatoes and olives with spoon dough easy to make at home and always a perfect result. I love baked goods and making them at home gives me great satisfaction. I always prepare them, making small modifications, and I let my family, relatives, and friends enjoy them. I love organizing large gatherings, and each time I take the opportunity to bake bread, focaccia, pizzas, and one of the last times I also prepared this quick spoon focaccia or no-knead focaccia topped with yellow cherry tomatoes and leccino olives which I find delicious, and they can easily be replaced with taggiasca olives. On my focaccia, oregano is almost always present, which I personally gather in the woods of Fuscaldo, my hometown, and there’s never a lack of good Calabrian olive oil, which varies between Lametino and my mom’s homemade oil, and when she makes a few extra bottles, she always gives me some, and it goes divinely on focaccia. Yes, if you want good focaccia, you need good oil. Now that Easter is approaching, there will be plenty of occasions to have the family gathered or to organize lunches and dinners with friends, and my focaccias will once again be the stars.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1 focaccia of 12.5 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, Summer
Ingredients for focaccia with yellow cherry tomatoes and olives with easy dough
- 1 2/3 cups all-purpose flour
- 1 2/3 cups cake flour
- 1 1/3 tsp salt
- 2 tsp olive oil
- 1 tsp fresh yeast
- 1 1/4 cups warm water
- 1 cup yellow cherry tomatoes
- to taste leccino or taggiasca olives
- to taste oregano
- coarse salt
- 2 tbsps water
- 1 tbsp extra virgin olive oil
- 2 tsp olive oil
Tools to prepare no-knead spoon focaccia with cherry tomatoes and olives
- 1 Bowl
- 1 Spoon
- 1 Baking pan
- 1 Cutting board
- 1 Knife
- 1 Small bowl
Steps to prepare focaccia with yellow cherry tomatoes and olives
Let’s start preparing the dough immediately, at least 5-6 hours before wanting to enjoy the focaccia.
Put yeast with water in a bowl and dissolve by stirring with a spoon. Then start adding one of the two flours and stir again; when it is incorporated, we will add the other, but little by little, put half immediately and stir until you get an elastic dough. Add more of the remaining flour and stir. Add the salt, making small pauses between operations, which give elasticity to the dough. Then add all the flour, and finally also the oil, give a good stir and take a break. After a short rest, work again a moment with the spoon, repeat if we can, even another couple of times, if we can’t it’s fine anyway. Let it rise covered with plastic wrap in a warm corner, I in the oven with a pot of boiling water, for about 4 hours.
Grease a 12.5 inch diameter pan with olive oil. When the dough has risen, we pour it into the pan, and with wet hands, we spread it in the same. Leave it to rest in the warmth for at least an hour, without covering, but leaving it in a humid environment, excellent in the oven with hot water in a saucepan.
Meanwhile, wash and cut the cherry tomatoes in half, I chose the yellow cherry tomatoes that have a sweet and fruity taste, delicious on focaccia.
In a small bowl, prepare water and olive oil.
When the focaccia has risen in the pan, we take it, and turn the oven to 482°F (convection), removing the pot with water.
Season the focaccia with cherry tomatoes and olives, add water with oil, oregano, and coarse salt.
Bake for about 15-20 minutes, until our delicious easy spoon focaccia without dough topped with cherry tomatoes and olives with plenty of oregano, which I like so much, is golden brown on the surface. Great to enjoy freshly baked, or even cold. Perfect all year round, but ideal on summer evenings, or for garden lunches with delicious BBQ grills, also perfect at Easter and Easter Monday.
