Focaccia with tomatoes

Baking 12. March 2025

Focaccia with tomatoes

Focaccia with tomatoes is a traditional Italian bread that impresses with its fluffy texture and aromatic topping. Perfect as an accompaniment to soups and salads, as a snack between meals or as a highlight at any party. With fresh tomatoes and aromatic herbs, this focaccia is a delight that can be prepared in just a few steps.

Vorbereitung 20 minutes Zubereitung 20 minutes

500 g flour
1 cube of fresh yeast or 2 packets of dry yeast
2 teaspoons salt
1 teaspoon sugar
300 ml lukewarm water
4 tablespoons olive oil
200 g cherry tomatoes
2 tablespoons olive oil
1 tbsp fresh rosemary or thyme
coarse sea salt

Preparation

Put the flour in a large bowl. Dissolve the yeast in the lukewarm water and mix with the sugar. Add the yeast mixture to the flour.
Add the salt and 2 tablespoons of olive oil. Knead everything into a smooth dough that pulls away from the sides of the bowl. Cover the dough and leave to rise in a warm place for approx. 1 hour until doubled in size.
Place the dough on a baking tray lined with baking paper and press flat with your hands. Press small indentations into the dough.
Wash the cherry tomatoes, cut in half and spread over the pastry. Drizzle the remaining 2 tbsp olive oil over the tomatoes and the pastry.
Sprinkle with fresh rosemary or thyme and sprinkle with coarse sea salt.
Bake the focaccia in a preheated oven at 200°C (top/bottom heat) for approx. 20-25 minutes until golden brown.

Focaccia-with-tomatoes Download the recipe