The colors of the sun in this homemade focaccia with yellow cherry tomatoes, Provence herbs, and Jerusalem artichoke flowers.
A very simple focaccia, ideal for a summer aperitif with friends, perhaps accompanied as in this case by FOSÉLIOS – Valdobbiadene Prosecco Superiore D.O.C.G. Millesimato Brut.
The term Fosélios blends the Greek noun Phos, meaning “Light”, with the proper name Helios, designating the “Sun God”. The label is very original as if exposed to a wood light the Follador logo and the wine name “light up”. A fresh and pleasantly savory sparkling wine. Glera Chardonnay grapes, from clayey-calcareous soil. The winemaking process is obtained from cryo-macerated grapes according to the Gianfranco Follador method. Fermentation in steel tanks with controlled fermentation. Charmat method.
I wanted to participate with a sun-colored recipe in the Follador Summer Event Contest, a homemade focaccia with yellow cherry tomatoes, Provence herbs, and Jerusalem artichoke flowers.
To be served as an aperitif with a glass of cool Foselios.
See other focaccia recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Homemade Focaccia with Yellow Cherry Tomatoes
With these ingredients you will have two homemade focaccias
- 4 cups spelt flour
- 1.25 cups water
- 2 tsp dry yeast
- 1 tsp sugar
- 5 tbsps extra virgin olive oil
- 1 tbsp herbs
- 1 tsp sea salt
- 1.1 lbs cherry tomatoes (yellow)
- 1 tbsp flowers (Jerusalem artichoke)
- 2 tbsps Genovese pesto
Steps for Homemade Focaccia with Yellow Cherry Tomatoes
Mix the flour with the yeast in the stand mixer.
Dissolve the sugar in a splash of water and pour it into the dough with the oil and a little more water.
Start mixing with the dough hook and gradually add the remaining water.
Add the herbs and almost at the end, when the dough is well-formed (it takes about 10 minutes), add the salt.
Remove the dough, place it on the floured work surface, and give it some more folds, shape it into a ball, and move it to a greased bowl.
Let it rise until doubled in size (2.5 hours).
Meanwhile, wash, cut, and sauté the cherry tomatoes in a pan for 10 minutes with salt, oil, and herbs.
Cut the dough in half, gently stretch each part into a rectangular shape of 10×14 inches on a baking sheet lined with parchment paper.
Spread with pesto and plenty of cherry tomatoes on half of the dough, add more herbs and Jerusalem artichoke petals, close and seal the focaccia.
Cover and let rise for at least half an hour. Take the focaccias, brush with oil, make cuts with a knife, open them wide, so that the cherry tomato filling is visible.
Sprinkle with salt and another pinch of herbs.
Bake at 392°F for 25 minutes.
Advice from thyme and lentils
This homemade focaccia with yellow cherry tomatoes is purely summer, nothing prevents changing the vegetable with the season. Great with peas, zucchini, winter radicchio, or broccoli fiolaro. You can store it well-wrapped in the refrigerator for a couple of days. It remains very soft.
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