Focaccia with cherry tomatoes

Ingredients

For the dough:

• 150 g wholemeal flour
• 150 g all-purpose flour
• 50 g parmesan
• 10 g salt
• 15 g fresh yeast (or 1 packet of dry yeast)
• 210 ml lukewarm water
• 10 ml olive oil
• 18 cherry tomatoes
• oregano
• fleur de sel
• 10 ml olive oil

Materials

• 1 stand mixer
• 1 pizza tray
• Parchment paper
• 1 brush
• Plastic wrap

Preparation

• Put the flours in a bowl and add the grated Parmesan. Place the salt on one side of the bowl. Make a well and add the yeast, keeping it separate from the salt.
• 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.
  
• Deflate the dough and transfer it to a pizza tray lined with parchment paper and dusted with flour. Use your hands to shape the dough 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 effectiveness.

To prevent the tomatoes from falling off during baking, place them a little farther from the edge.

You can try this recipe with olives!

Cookware

Questions

Photos of members who cooked this recipe