Italian Focaccia with Cherry Tomatoes and Rosemary (Rustic Breakfast)
Let yourself be transported to Italy with this soft and fragrant focaccia, perfect for a convivial brunch. Juicy cherry tomatoes burst in your mouth, while rosemary adds an authentic Mediterranean touch. Homemade, it will fill your kitchen with aroma and evoke the sunny mornings of Liguria or Puglia. You'll see, it's easy to prepare and the dough is incredibly rewarding to work with. Serve warm, with an extra drizzle of olive oil and maybe some fresh cheese, for a moment of pure bliss. Every bite will make you want to do it again!
Ingredients
- wheat flour500 g
- warm water350 ml
- fresh baker's yeast20 g
- fine salt10 g
- sugar1 teaspoon
- extra virgin olive oil60 ml
- cherry tomatoes250 g
- fresh rosemary2 sprigs
- flaky salt1 pinch
Nutrition
Instructions
- 1
In a large bowl, mix the flour with the salt. Dissolve yeast and sugar in the warm water, then add to the flour. Add 2 tablespoons of olive oil and knead until smooth and elastic. Cover and let rise for 1h30 in a warm place.
- 2
Preheat the oven to 220°C (convection). Generously oil a baking sheet (30x40 cm) with the remaining olive oil. Spread the dough over it with your fingers, pressing slightly to create dimples.
- 3
Wash and cut cherry tomatoes in half. Distribute them over the dough, pressing them in gently. Sprinkle with rosemary leaves and flaky salt.
- 4
Let rest for another 30 minutes, then bake for 20-25 minutes until the focaccia is golden and crispy.
- 5
Remove from the oven, let cool for a few minutes before cutting into pieces and serving for a tasty brunch. You can accompany it with coffee or tea.
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