Cherry tomato and oregano focaccia
Airy olive-oil focaccia studded with burst cherry tomatoes, oregano, and flaky salt over a crisp golden base.
Adapted for the home kitchen from documented Italian recipe references
Ingredients
Written for a 30 × 40 cm dish
Units
Temperature
Servings
- 500 g strong white bread flour rounded
- 370 ml lukewarm water rounded
- 7 g instant yeast rounded
- 11 g fine salt rounded
- 8 g sugar rounded
- 75 ml extra-virgin olive oil, divided rounded
- 350 g cherry tomatoes, halved rounded
- 8 g dried oregano rounded
- 5 g flaky sea salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Mix flour, water, yeast, fine salt, sugar, and 25 ml oil into a very soft dough. Stretch and fold three times at 15-minute intervals.
- Rise covered for 60 minutes. Pour 25 ml oil into a 30 x 40 cm tray and stretch the dough gently across it.
- Proof for 45 minutes while the oven heats to 220°C. Blot the tomato cut sides so they do not flood the dough.
- Dimple with oiled fingers. Press tomatoes cut-side up into the surface, then add oregano, flaky salt, and remaining oil.
- Bake for 24 to 28 minutes until the edges and underside are deeply golden. Cool on a rack for 15 minutes.
Notes
- Blotting tomatoes and placing them cut-side up protects the crumb from sogginess.
- Fresh oregano can scorch; dried oregano is more reliable during the bake.
Sources consulted
Good with
- Grilled veg and chickpea pasta salad
- Smoky white bean, sausage, and kale stew
- Turkey-spinach meatballs with tomato sauce
Sources consulted
From Christoph Mayer