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Focaccia with Cherry tomatoes and oregano

Focaccia with Cherry Tomatoes and Oregano

  • Author: Nicoletta
  • Prep Time: 3 hours 20 minutes
  • Cook Time: 20-30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Bread, Pizza
  • Method: Baking
  • Cuisine: Italian

Description

Focaccia with Cherry Tomatoes and Oregano. A soft and fragrant focaccia, dressed up with sweet cherry tomatoes, aromatic oregano, and pungent garlic. An excellent idea for a tasty appetizer, a delectable snack, or simply, a great addition to the bread basket.


Ingredients

For the focaccia dough:

  • 500 g all-purpose flour (I used organic stone ground flour type 2)
  • 7 g active dry yeast or 25 g fresh baker’s yeast (I used 1 package lievito Mastro Fornaio)
  • 1 heaping tsp (5 g) salt
  • 1 tsp sugar
  • 300 ml of water
  • 1 Tbsp e.v.o. oil

For the topping:

  • 250 g cherry tomatoes (about 14, or more)
  • 2 Tbsp e.v.o. oil + more for brushing the top
  • oregano
  • 1/2 clove garlic, minced, center removed
  • salt & pepper

Instructions

For the focaccia dough:

  1. Add the flour into a bowl (or the bowl of a food processor). Sprinkle the dried yeast in with the sugar and mix. Start adding the water and mix (or pulse). Add the salt and continue to mix adding all the water. Finish as you pour -slowly- the oil and mix (or pulse in the food processor) until it comes together.
  2. Pour onto a work surface and knead only until you get a smooth and soft dough.
  3. Oil a big bowl, put the dough ball in, and with your greasy fingers brush the top of the dough. Cover with a towel (or cling wrap) and let rise for about two hours or until doubled in size (I put the covered bowl in the oven, turned off and with the light on).

For the topping:

  1. Cut the cherry tomatoes in half, season with minced garlic, a pinch of salt and pepper, and the e.v.o . oil. Let them sit a bit, they will get juicy and flavorful.

Assemble the focaccia:

  1. Grease a non-stick cookie sheet or oven tray with e.v.o. oil and, with greasy hands, transfer the dough on the sheet.
  2. Spread the dough in the sheet, pressing with your fingertips, creating little crates, until you reach the edges of the pan, always keeping your hands greasy. If you like a taller focaccia use a smaller sheet, and keep your edges thick. I’m not a fan, so I like to spread it somewhat thinner and have the edges a little crispier.
  3. Add the tomato halves on the focaccia with its juices and the minced garlic, pressing lightly to make them sink a little. Sprinkle with abundant oregano and drizzle (or brush) more e.v.o. oil on top of the focaccia.
  4. Let it rise again in the oven, turned off with the light on, for half an hour to an hour.
  5. Preheat the oven to 220°C (425° F).
  6. Bake in the lower part of the preheated oven for 20-30 minutes, or until nice and golden.
  7. Let cool slightly and cut with scissors.

Notes

You can also use a round pan. The bigger the pan, the thinner the focaccia. Depending on the use, you might want it to be thicker to make a sandwich with, or maybe thinner and crisper to have as a nice aperitivo.

Experiment with toppings. You can add to the focaccia anchovies, rosemary, or olives. A sprinkle of coarse sea salt is optional but so good!

Allow the focaccia to cool slightly before cutting it.

Focaccia is at its best when it’s freshly baked. Keep the leftover focaccia in a paper bag, or in the bread container. You can re-heat it in the oven or eat it cold.

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