Genoese focaccia with cherry tomatoes and onion
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![Difficulty;]( "Difficulty;")
Difficulty
Very easy -
![Preparation time]( "Preparation time")
Preparation
Over 2 hours -
![Cooking time]( "Cooking time")
Cooking
20 minutes -
![Portions]( "Portions")
Portions
6 -
![Baking tin size]( "Baking tin size")
Baking tin size
Oven tray -
![Diet recipe]( "Diet recipe")
Dietetics
No -
![Vegan recipe]( "Vegan recipe")
Vegan
Yes -
![Vegetarian recipe]( "Vegetarian recipe")
Vegetarian
Yes -
![Without eggs]( "Without eggs")
No eggs
Yes -
![Without cooking]( "Without cooking")
No cook
No
Description
A very easy focaccia, well leavened but which remains thin at the right point. Here is our version of the genoese focaccia, simple to make, with few ingredients and really very very tasty.
It is possible to season it in various ways, but we like this version with cherry tomatoes and onion (or spring onion) because it manages to be rustic and delicate, a real explosion of taste.
Very good to eat as a snack, to nibble even warm but excellent hot, freshly baked, to be served at the table instead of bread. Children will go crazy!
We recommend trying it as soon as possible to understand the ease and goodness of this thin focaccia! Start kneading in the afternoon to have the focaccia ready for dinner!
Ingredients
- 12,3 oz (350 g) of flour 0 (or half manitoba)
- 7 oz (200 g) of water
- 0,7 oz (20 g) of extra virgin olive oil (plus a little for the surface)
- 2 teaspoons of salt
- 1 teaspoon sugar
- 0,5 oz (15 g) of brewer's yeast (or 0,2 oz (6 g) of dry yeast, a little teaspoon)
- Cherry tomatoes
- Onion or spring onion
Preparation
- In a bowl (but you can also use a planetary mixer) mix the flour with the salt and then add the other ingredients: yeast, sugar, oil and water (not cold!). If you have difficulty weighing the oil, consider an amount equal to a cup of coffee, while for the yeast consider a little teaspoon (see the photo to make yourself well aware of the size).
- Knead with your hands (or use the planetary mixer) until a homogeneous mixture is obtained, cover with kitchen cling film and leave to rest for 30 minutes.
- Pick up the dough, create some creases, and with a wire of oil recreate the dough. Cover and wait about 1 hour. You can also put the bowl in the turned off oven.
- Take the dough, grease a baking tin and stretch with the help of your fingertips. Put the pan in the oven off and let it leaven for another hour.
- Take back the focaccia and turn on the oven in static mode at 220°C. Sprinkle the surface of the focaccia with a mix of extra virgin olive oil and water, create small holes with your fingertips, season with cherry tomatoes and onion and bake at 220°C for about 20 minutes in a low oven shelf.
