Metric:
500gr Bread Flour
500ml Water
( warm 45C / 110F )
50-70 Cherry Tomatoes
( various colors )
10gr Salt
6.2gr Dried Yeast
Olive Oil
Fresh Rosemary Leaves
For Sprinkling:
Grated Parmesan Cheese
( optional )
Kosher or Sea Salt
Focaccia with Cherry Tomatoes Recipe
Recipes > Italian Recipes > Italian Pizza Recipes > Italian Focaccia Recipes
TRADITIONAL ITALIAN RECIPE: Cherry tomatoes can be easily found at any time of the year, and if you can find sweet cherry tomatoes that would be just perfect.
This recipe will make your Focaccia look sexy, and they look beautiful too, in abundance on the top of this focaccia.
I sometimes serve this focaccia next to some balsamic vinegar.
The recipe is very straight-forward and it takes a little over 2 hours ( 3 hours top ) from start to finish, so you can make the dough in the morning and it will be ready by lunchtime.
If you are new to bread baking, I would recommend starting with focaccia. It’s an easy recipe which doesn’t require special ingredients, equipments or techniques.
The dough can either be chewy or crispy. Either way having a Pizza Stone really helps... not because i'm selling them, but because they really helps! ;)
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 6 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Set the oven to 220C / 425F.
02 - In a large mixing bowl combine Yeast and the warm Water.
03 - Add the Salt and half of the Bread Flour, and mix into a soft and sticky Dough.
04 - Once the Dough is formed, add the remaining Flour and mix well.
05 - Cover the bowl, place it in a warm place and let the Dough rise for 40 minutes - 1 hour.
06 - Press out the Dough on a well oiled, or silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 24x34cm / 9×13in.
07 - Dip your fingers into some Oil and spread it all over the bread poking the bread surface and leaving little pools of oil.
08 - Arrange the Tomatoes across the top. Press them slightly into the Dough.
09 - Scatter some Rosemary Leaves evenly across the surface.
10 - Sprinkle Sea Salt and dust some Parmesan Cheese on top.
11 - Bake for 18-20 minutes until lightly golden.
12 - Scatter some extra Fresh Rosemary Leaves on top. Serve.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
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| Written by: Uncut Recipes | Disclaimer |
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