Focaccia is a type of bread, similar to the pizza dough, usually made with olive oil and herbs. I added cherry tomatoes on mine, to give it a sweet summer flavour.
I made the yeast dough using the classical bread recipe, adding an extra 20 ml of water and a few spoons of olive oil. The amount of water needed varies a little with the type of flour, so I keep about 10 ml to add once the kneading machine has started putting the dough together. The dough needs to be elastic and not rock hard, without getting too fluid.
After the first rising, I gave it the specific shape of a focaccia, using my fingers only. I started stretching it with my fingers on a floured work area and, once a little wider, I moved it into the baking tray, where I continued to stretch the dough until it reached 1-1.5 cm of thickness.
I cooked the cherry tomatoes in a small pan for about 10 minutes in very low heat before placing them on the focaccia.
The result was a soft flavored bread, perfect for lunch or dinner. It’s also great for sandwiches. You cut the piece of focaccia in half to make room for some ham and cheese in the middle and you obtain a tasty Italian sandwich in just a few minutes.
Besides the rosemary I put on top, I also chopped some leaves and added them inside the dough, to obtain a stronger flavor. If you want a lighter focaccia, skip this part and add the herb on top only. I normally use a 6 cm brach of rosemary, half chopped and half spread on top. Too much rosemary will make the focaccia taste bad.
I use brewers yeast, which I crumble directly into the flour, but each type of yeast has a specific working method which guarantees better results. So, remember to prepare the yeast and to adapt the quantity according to the producer's instructions.
Buon appetito! Enjoy!
- Bread flour - 300 grams
- Water - 165-175 ml
- Olive oil - 7 spoons
- Yeast - 15 grams
- Table salt - 6 grams
- Coarsed salt - 5 grams
- Cherry tomatoes - 15
- 1Chop a few leaves of rosemary. Make a bread dough using flour, water, yeast, table salt, 3 spoons of olive oil and the chopped rosemary. If you use a kneading machine, keep it on a medium speed. The dough is ready when it removes itself from the bowl.
- 2Let the dough rest in a bowl, covered with stretch film to maintain humidity. Leave it rise for about one hour or until its volume doubles.
- 3In a small pan, add a spoon of olive oil and the cherry tomatoes and cook them on low fire for 10 minutes. Leave them cool, as they need to be at room temperature when you add them on the dough.
- 4When the dough has doubled its volume, place it on a floured work area and start stretching it with your fingers. Then move it to the baking tray and continue working with your fingers until it reaches a thickness of 1-1.5 cm. I use parchment paper, because I find it more comfortable.
- 5Add the remaining 3 spoons of olive oil on top of the dough, then spread the coarsed salt and some rosemary leaves. On top, place the cooled cherry tomatoes.
- 6Leave the dough rise again for about 40-45 minutes.
- 7Bake at 190°C (374°F) for about 20-23 minutes or until golden brown. Sometimes, you will still have drops of olive oil on top of the focaccia when you remove it from the oven.