Focaccia with cherry tomatoes
If you love Italian cuisine, you'll definitely adore this focaccia! This Italian bread has everything to please: it's easy to make, you can customize it to your liking, and it's perfect for snacking. Here we offer a version with cherry tomatoes, parmesan, and oregano. Soft and fragrant, recreate this dish easily with our written instructions, photos, and video! It's your turn to play!
Ingredients
For the dough:
Materials
- 1 stand mixer
- 1 pizza tray
- Parchment paper
- 1 brush
- Plastic wrap
Preparation
Put the flours in a bowl, add the grated parmesan. Place the salt on one side of the bowl and the fresh yeast on the other side.
Pour the lukewarm water and olive oil and knead for about 10 minutes. Cover the dough with a cloth and let it rest for 2 hours, then refrigerate for 1 hour covered with plastic wrap.
Degas the dough and transfer it to a pizza tray lined with parchment paper and dusted with flour. Spread the dough with your hands to shape it into a round.
Wash and cut the cherry tomatoes in half, then arrange them on the dough with the cut side facing up. Sprinkle with dried oregano, fleur de sel, and brush with olive oil.
Let the dough rest for 30 minutes at room temperature, then bake for 20 minutes at 200°C (400°F).
It's ready!
Observations
Yeast:
● You can find dry yeast in the refrigerated bakery section of supermarkets or ask your baker for it. You can replace fresh yeast with dry yeast, available in the same section as baking powder.
● For this recipe, you can use 1 packet of 6 g of dry yeast. You will need to dissolve it in a little lukewarm water (taken from the recipe) before adding it to the bowl.
● The yeast should not come into contact with the salt, otherwise, it will lose its effect.
To prevent the tomatoes from falling during baking, place them a little further from the edge.
You can try this recipe with olives!
