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Quick Focaccia with Cherry Tomatoes

By chef Franco Luise

This recipe presents a sped-up version of leavened focaccia that you can make in 35 minutes. If you have enough time and want to let the focaccia rise properly, proceed as follows: After kneading the dough, let it rise for at least 30 minutes (until the dough increases in volume by about half). Transfer the risen dough to a baking tray, spread it out, and let it rise for another 15-20 minutes. Then bake it. You can also reduce the amount of yeast and let the dough, covered, rise for several hours or even overnight in the refrigerator after letting it rise for at least 30 minutes. :)

35 min
Medium

10 min prep · 25 min cook

Quick Focaccia with Cherry Tomatoes
677 kcal · per serving
Protein 11g Carbs 48g Fat 48g
Ingredients

What you will need

6 items · serves 1
  • Flour for baking 80 g
  • Cherry Tomatoes 30 g
  • Olive Oil 12.5 ml
  • Eggs 0.5 pcs
  • Dried Yeast 1.5 g
  • Provensal herbs 0.25 pcs

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Method

Steps to cook

8 steps · 25 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C 🍞✨

  2. Put the flour in a bowl. Put the flour in a bowl, add the egg, and gently mix to combine

  3. Add the olive oil. Add the olive oil (about 3-4 tablespoons) and mix again

  4. Add the water and yeast. Dissolve the yeast in the water and gradually pour this liquid into the dough while stirring constantly until a smooth dough forms

  5. Cut the tomatoes. Cut the tomatoes in half

  6. Grease the baking tray with oil. Grease the baking tray with oil and dust it with flour, then shake off the excess flour

  7. Add the dough. Pour the dough into the baking tray and spread it evenly, arrange the tomatoes on top, sprinkle with herbs and salt, and bake in the preheated oven for about 25 minutes, until the dough turns golden

  8. Serve. Remove from the oven, cut, and serve 🍞🍅✨

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