Name: Cherry Tomato and Basil Focaccia
Prep time: 30 min
Cook time: 25 min
Total time: 100 min
Yield: 1 (9x13 inch) focaccia, cut into 8 servings
Cuisine: Italian cuisine
Ingredients: 500 g bread flour (plus more for dusting); 7 g active dry yeast; 350 ml warm water (around 105-115°F (40-46°C)); 10 g salt; 50 ml olive oil (plus more for greasing and drizzling); 250 g cherry tomatoes (halved); 30 g fresh basil leaves (torn); 2 pcs garlic (minced); 1 tsp coarse sea salt

A golden-brown focaccia bread is topped with bright red cherry tomatoes, fresh green basil leaves, and a glistening drizzle of olive oil, ready to be sliced and enjoyed.

Classic DishFocaccia

Prep: 30 min • Cook: 25 min. A vibrant twist on classic focaccia, studded with sweet cherry tomatoes and fresh basil leaves. This version offers bursts of flavor and a beautiful rustic appearance, perfect as an appetizer or side dish.

Preparation time: 30 min
Cooking time: 25 min
Total time: 1 hr 40 min
Servings: 8

Instructions

Make the Dough

1In a large bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until foamy.
2Add bread flour, salt, and 1 2/3 fl oz olive oil to the yeast mixture. Mix until a shaggy dough forms.
3Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
4Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Assemble the Focaccia

1Grease a 9x13 inch baking pan generously with olive oil.
2Punch down the dough and gently press it into the prepared baking pan, stretching it to fill the corners.
3Cover the dough and let it rest for another 20-30 minutes.
4Preheat your oven to 425°F (220°C).
5Dimple the surface of the dough with your fingertips. Drizzle generously with olive oil.
6Scatter the halved cherry tomatoes, minced garlic, and torn basil leaves evenly over the dough.
7Sprinkle with coarse sea salt.

Bake

1Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
2Remove from oven and let cool slightly in the pan before transferring to a wire rack.

Instructions

Make the Dough

1In a large bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until foamy.
2Add bread flour, salt, and 50ml olive oil to the yeast mixture. Mix until a shaggy dough forms.
3Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
4Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Assemble the Focaccia

1Grease a 9x13 inch baking pan generously with olive oil.
2Punch down the dough and gently press it into the prepared baking pan, stretching it to fill the corners.
3Cover the dough and let it rest for another 20-30 minutes.
4Preheat your oven to 425°F (220°C).
5Dimple the surface of the dough with your fingertips. Drizzle generously with olive oil.
6Scatter the halved cherry tomatoes, minced garlic, and torn basil leaves evenly over the dough.
7Sprinkle with coarse sea salt.

Bake

1Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
2Remove from oven and let cool slightly in the pan before transferring to a wire rack.

Nutrition Information

Calories: 301 kcal
Protein: 8 g
Fat: 13 g
Carbs: 39 g

Nutrient	Per serving
Calories	301 kcal
Protein	8 g
Fat	13 g
Carbs	39 g

Tips

Ensure your water is warm, not hot, to activate the yeast properly for a good rise.
Don't be afraid to really dimple the dough; this creates lovely pockets for olive oil and toppings.
Serve warm or at room temperature. Drizzle with extra olive oil just before serving for added richness.

Cherry Tomato and Basil Focaccia

Instructions

Nutrition Information

Tips

Variations of Focaccia

Classic Rosemary Focaccia

Focaccia di Recco Style