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Food traditionnel

Focaccia with tomatoes

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Focaccia with tomatoes

With this focaccia with tomatoes based on the original recipe, you bring Italian flair to the table: airy yeast dough with juicy cherry tomatoes, garlic and herbs. Bella Italia!



½ cube of fresh yeast (approx. 21 g)
550 ml cold water
750 g flour (type 405)
2 tsp salt
60 ml olive oil


250 g cherry tomatoes
3 sprigs of rosemary
2 sprigs of basil
fine sea salt
6 cloves of garlic
2 tbsp olive oil
6 – 8 fresh basil leaves


1. For the dough, crumble the yeast into a bowl, add water and stir until the yeast has dissolved. Mix the flour and salt and stir in lightly with a spoon.

2. Rub a large bowl (approx. 3 liters) with 50 ml of oil, pour in the dough, spread the remaining oil over the dough, cover and leave to rise for at least 12 hours in the refrigerator or 2-3 hours at room temperature until the dough has doubled in size.

3. For the topping, wash and drain the cherry tomatoes and herbs. Halve the cherry tomatoes, lightly salt them and leave to drain on kitchen paper with the cut side facing down. Pick off the rosemary needles and peel the garlic. Finely chop the garlic and rosemary and transfer to a bowl.

4. Rub a deep baking tray (approx. 30 x 40 cm) with olive oil. Turn the dough out onto it, pull it out into a rectangle with your hands and leave to rise covered for another 30 minutes.

5. Preheat the oven to 230 degrees top/bottom heat with a rack in the lower third. Meanwhile, press holes into the dough with your fingers or a wooden spoon. Cover with the tomatoes and sprinkle with rosemary, garlic and salt.  Bake in the preheated oven on the rack for about 30 minutes until golden brown.

6. Let the focaccia cool slightly, remove from the tin, cut into pieces and enjoy sprinkled with fresh basil. Enjoy!

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