Tomato focaccia recipe is very popular in southern Italy, especially in Puglia, Campania and Sicily.
The focaccia is made with a simple mixture of “00” flour, water, brewer’s yeast and extra virgin olive oil.
We seasoned it with red and ripe tomatoes (you can choose between cherry tomatoes or grape tomatoes).
Finally Tomato focaccia is often flavored with oregano or rosemary to make it even tastier.
The flavor of the tomatoes and the softness of the focaccia make it a very appetizing dish.
See also:
- How to Make Homemade Italian Bread Crumbs
- Tuscan Grape Focaccia Recipe | Schiacciata con l’Uva
Tomato Focaccia Recipe
- Prep Time: 15 min and about 2 hours of leavening
- Cook Time: 40 min
- Yelds: 10/12
Ingredients
Doses for 2 round non-stick pizza pan of about 22 cm/9 inch in diameter or 1 non-stick rectangular pizza sheet of about 30×40 cm/12×16 inch
- 500 g (1,1 pound) of “00” flour
- 25 g (0,9 oz) of brewer’s yeast
- 1 teaspoon of sugar (to activate the yeast)
- 15 g (0,5 oz) of fine salt
- 50 g (1,8 oz) extra virgin olive oil
- 300 ml of water at room temperature
- about 30 grape tomatoes (or cherry tomatoes)
- a handful of coarse salt
- oregano or rosemary depending on your taste
Directions
Step 1) – In a glass dissolve the brewer’s yeast in half water. Meanwhile pour the flour into a large bowl.
Step 2) – Now add the dissolved yeast and the sugar (sugar activates leavening); then mix and add the fine salt.
Step 3) – Slowly pour the remaining water, mix then add the extra virgin olive oil.
Step 4) – Knead a few minutes with your hands until you have a compact and soft dough. Now make a ball with the focaccia dough.
Step 5) – Make a cross cut on it and then cover with cling film and a kitchen towel. The focaccia dough must rise at room temperature, in a humid setting (thanks to the cling film) and in the dark (thanks to the kitchen towel).
Step 6) – Leave to rise the focaccia dough for about two hours until the dough has doubled in volume. Meanwhile grease a non-stick pizza pan with plenty of extra virgin olive oil.
Step 7) – Place the focaccia dough on it and pread it with your hands. Cover with a kitchen towel and let rise for about 30 minutes.
Step 8) – Now the dough will be much softer and lighter, so spread it better and make some dimples with your fingertips. Sprinkle with some coarse salt and a little oregano or rosemary.
Step 9) – Arrange the cherry or grape tomatoes cut in half and bake at 200° C (390 F) for 40 minutes. Cut into slices and taste it soft and fragrant. Tomato focaccia is delicious both hot or cold.
Storage
You can store tomato focaccia for a maximum of 2 days in an airtight container or under a cake dome cover or wrapped in plastic wrap. You can even freeze it: when you eat it, defrost at room temperature then heat for two minutes in the oven.
How to Serve Tomato Focaccia
Serve Tomato focaccia sliced, as appetizer with friends or as a snack for your children. It’s even perfect matched with cheeses and cold cuts. Finally focaccia leftovers are excellent cut into small pieces and used as croutons for soups.