Focaccia with Cherry Tomatoes and Oregano: A Perfectly Fluffy Italian Bread
Category: Bread and Doughs
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 300g |
| Manitoba flour (high-protein) | 200g |
| Water | 300g |
| Extra virgin olive oil (for dough) | 25g |
| Fine salt | 20g |
| Honey | 8g |
| Dry yeast | 5g |
| Cherry tomatoes | 500g |
| Extra virgin olive oil (for topping) | 40g |
| Oregano (dried) | To taste |
| Coarse salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 8g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 300mg |
Instructions
Step 1: Preparing the Dough
To begin making this delicious focaccia, first prepare the dough. We recommend using a stand mixer (planetary mixer) for convenience, but you can also do this by hand, following the same sequence of adding ingredients.
Start by sifting the 00 flour and Manitoba flour into the bowl of your mixer. Add the dry yeast, making sure it’s evenly distributed throughout the flour. Gradually pour in three-quarters of the total water (approximately 225g), allowing it to incorporate slowly into the flour mixture. Stir continuously to ensure an even mix.
Step 2: Adding Salt and Honey
Once the dough starts to take shape and the flour has absorbed most of the water, add the fine salt and honey. Continue mixing until the dough becomes smoother and more cohesive. The honey will not only add a touch of sweetness but also help with browning during baking.
Step 3: Gradual Addition of Olive Oil
With the dough nearly formed, it’s time to add the olive oil. Pour the oil in gradually, like you did with the water, to ensure the dough absorbs it gradually, which will help develop the gluten structure and enhance the texture of the final product. Mix for another 10 minutes, or until the dough is smooth and elastic.
Step 4: Kneading the Dough
Transfer the dough onto a lightly floured surface and begin kneading by hand. If you used a stand mixer, this will give you a great head start. Knead the dough for about 5 minutes to make sure it becomes elastic and slightly sticky. You should feel a smooth texture as the dough comes together.
Step 5: First Rise (Proofing)
Now that the dough is kneaded, it’s time for it to rise. Shape the dough into a ball, and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel, and let it rest for 1.5 to 2 hours at room temperature. During this time, the dough should double in size, becoming light and airy.
Step 6: Preparing the Topping
While the dough is rising, wash and halve the cherry tomatoes. Set them aside. In a small bowl, crumble the oregano and get it ready to sprinkle over the focaccia once it’s assembled.
Step 7: Shaping the Focaccia
Once the dough has doubled in size, gently punch it down to release the air. Prepare a 35×28 cm baking pan by greasing it with extra virgin olive oil. Transfer the dough into the prepared pan, gently stretching and pressing it out to cover the entire surface. Use your fingers to dimple the dough, creating those signature indentations.
Step 8: Second Rise
Cover the pan with a kitchen towel and allow the dough to rise for another 30 to 45 minutes, during which time it will expand and fill the pan. The dough should become puffy and soft.
Step 9: Adding the Toppings
Once the dough has risen, arrange the halved cherry tomatoes on top, pressing them lightly into the dough. Drizzle the remaining extra virgin olive oil over the surface, and sprinkle with coarse salt. Lastly, generously sprinkle oregano across the top for that authentic Italian flavor.
Step 10: Baking
Preheat your oven to 190°C (375°F) with the rack in the middle. Place the focaccia in the oven and bake for about 40-45 minutes, or until it turns a golden brown and the tomatoes become slightly caramelized. The bread should be crispy on the outside but soft and pillowy on the inside.
Step 11: Serving
Once baked, remove the focaccia from the oven and allow it to cool slightly before cutting into squares. Serve warm or at room temperature. It pairs wonderfully with a fresh salad or as an accompaniment to your favorite antipasti.
Expert Tips
- Flour Choice: The combination of 00 flour and Manitoba flour gives the focaccia a delicate texture, but you can experiment with other flours if desired. Just be aware that different flours may require adjustments in hydration.
- Extra Flavor: For added flavor, you can incorporate some garlic into the olive oil before drizzling it over the focaccia.
- Storage: Focaccia is best enjoyed fresh, but you can store any leftovers in an airtight container for up to 2 days. Reheat it in the oven for a few minutes to bring back its original texture.
Focaccia with Cherry Tomatoes and Oregano is the perfect Italian bread to make for gatherings or to enjoy as a snack with your favorite cheese. Its combination of fluffy dough, sweet tomatoes, and aromatic oregano makes it an irresistible treat for any occasion!
