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Cherry Tomato Focaccia
Those who have always considered focaccia a restaurant treat, too difficult to replicate at home, can look no further than this fuss-free recipe.
The soft, no-knead dough rises while you preheat the oven! Prefer a more flavourful dough? Refrigerate the focaccia dough in its pan overnight, up to 24 hours ahead. Let rise at room temperature while you preheat the oven the next day.
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How to Make It
Ingredients
Dough
- 1 ½ cups water, warmed to 110°F
- 1 tbsp honey or granulated sugar
- 2 ¼ tsp active dry yeast
- 3 tbsp extra-virgin olive oil
- 2 tsp kosher salt
- 3¼ cups all-purpose flour
Assembly
- ½ cup extra-virgin olive oil, divided
- ½ pint cherry tomatoes, halved
- 1 tbsp fresh rosemary leaves, about 3 sprigs
- 1 tbsp fresh thyme leaves, about 5 sprigs
- 3 garlic cloves, thinly sliced
- 1 red finger chili, sliced
- 1 tsp flaky salt
Instructions
- For the dough, combine warm water and honey in a large bowl. Sprinkle over yeast and let stand until foamy, about 5 minutes. Add oil, flour and salt, then stir to combine.
- To assemble, lightly grease and line a 9 x 13-in baking pan with parchment paper, leaving overhang on long sides. Add enough oil to coat bottom of pan, about ¼ cup. Scrape dough into prepared pan, lightly pushing it towards the edges (don’t worry if dough stretches back). Cover tightly and let rise at room temperature until dough doubles in size and spreads to edges of pan, about 45 minutes (Alternatively, let rise in the fridge overnight to develop more complex flavor).
- Meanwhile, arrange oven rack in top third of oven. Preheat to 400°F.
- Combine remaining oil, cherry tomatoes, rosemary leaves, thyme leaves, garlic and chili in a small bowl.
- Oil fingers, then gently poke dimples into top of dough. Spoon tomato mixture over top, then sprinkle with flaky salt.
- Bake until top is golden, 25 to 30 minutes. Let focaccia stand 5 minutes. Slice and serve warm or at room temperature.
Kitchen Tip
Adjust toppings to your taste! Replace cherry tomatoes with sliced baby potatoes or thin onion wedges.
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