Homemade Italian Foccacia with Tomatoes

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Foccacia is an Italian flat bread made from yeast dough, which is topped with plenty of olive oil and other ingredients before baking. In today’s post, I’ll show you a recipe for Foccacia topped with cherry tomatoes.

Alternatively, the Foccacia can also be topped with other ingredients such as olives, grated cheese or dried tomatoes. Have fun baking! Have fun baking!




Cooked/Baked today: Baking Italian Foccacia with Tomatoes
Difficulty: Easy – Medium
Preparation Time: 2 hours (incl. resting time)
Category: Baking Recipes, Bread & Rolls Recipes
Our Recipe rating:

Baking Italian Foccacia with Tomatoes

Baking Italian Foccacia with Tomatoes

Ingredients for 1 large Foccacia:

  • 500 grams flour
  • 250 milliliters lukewarm water
  • 125 grams cherry tomatoes
  • 100 milliliters olive oil
  • ½ cube fresh yeast (about 20 grams)
  • A teaspoon each of salt & sugar
  • A teaspoon each of rosemary & thyme
  • 1 Esslöffel Hartweizengrieß

Required kitchen gadgets, helper & preparations:

  • Tall container for yeast water mixture
  • Whisk
  • Mixing bowl
  • Mixer/Kitchen machine
  • Kitchen towel
  • Baking sheet + baking paper

Instructions:




…for the dough:

Crumble ½ cube fresh yeast (about 20 grams) into a tall container, add 1 teaspoon sugar, & 250 milliliters lukewarm water & stir together with a whisk or fork until yeast & sugar have completely dissolved.

Preparing Dough

Preparing Dough

Next, combine yeast-water mixture along with 500 grams flour, 50 milliliters olive oil & 1 teaspoon salt in a mixing bowl & knead with a food processor or a mixer with dough hook for about 4 – 5 minutes to a smooth dough. Form the dough into a ball, lay it back to the mixing bowl & allow to rest covered with a kitchen towel for 60 minutes in a warm place.




…for tomato foccacia:

Halve cherry tomatoes with a knife. Line a baking sheet with baking paper, also sprinkle the tray with a tablespoon semolina. Transfer the dough to the prepared baking sheet & gently flatten the dough with your hands from the inside outwards until you got a round flatbread.

Topping Foccacia

Topping Foccacia

Arbitrarily press into the flatbread with your fingersto create many small holes on the entire surface. Next, top the foccacia with the halved cherry tomatoes & then sprinkle everything with the remaining olive oil until all the holes are filled with oil.




Finally sprinkle everything with a teaspoon each of rosemary & thyme & then allow to rest for another 30 minutes covered with a kitchen towel in a warm place. Meanwhile preheat the oven to 200°C (top/bottom heat) & bake foccacia after resting time for about 20 – 25 minutes until golden brown & crispy.

Get the done foccacia out of the oven, allow to cool a bit on a cooling rack or onto the baking sheet & then best serve still warm. Have fun baking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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