Last Saturday I baked this Focaccia for the lunch we organized at Silvia’s place, to promote and launch our new Supper club project “Supper Club Food On The Roof”. When I posted the pictures on facebook, twitter and istagram I realized that a lot of people were asking for the recipe. I was very surprised with myself for the fact that I hadn’t posted a Focaccia recipe yet!
Focaccia is somenthing I love making, eating, baking for people I love, really? I haven’t published the recipe yet!?
It’s the kind of thing you can get excited about making on a Sunday afternoon or at the eleventh hour; it’s easy to make and you will surprise your guests for sure!
This is a recipe I am very attached to because it has been given to me from the nicest chef I met during the course at “Gambero rosso”, Rita Monastero; she is smart, elegant and she has an impressive knowledge about baking; if you have a doubt about someting regarding baking you can ask her and she will explain to you, with her proper gracefulness, what’s better to do, and for sure the result will be perfect!
She comes from Puglia, in the South of Italy, so this is the typical Focaccia recipe from Bari. Here I suggest a topping with tomatoes, but you can choose to only use rosmary and salt for example or with black olives or you can be even more creative and make up your own topping!
How do you usually make focaccia?
Cherry tomatoes Focaccia
- 300 g Flour “00”
- 12 g Brewer’s yeast
- 150 ml Warm water
- 1 pinch of sugar
- 1 and 1/2 tsp of salt
- 7/8 Cherry tomatoes
- Maldon salt
- Extra virgin olive oil
- Place the flour, salt, yeast, sugar into a large bowl. Gently stir with your hand or a fork to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water.
- Knead vigorously for around 5 minutes until you have a smooth, soft and very humid dough. Don’t worry if the dough will stick to your hands, this is what we want and remember the more humid is a dough the softer will be the Focaccia.
- Oil a baking tray with some good extra virgin olive oil and transfer the dough to the baking tray and spread it out to cover the tray; cover with a couple of tea towels and leave to rise in a warm place for at least one hour, until doubled in size. Remember that the rising time is rough and it depends on different factors: wheater, ambient temperature and making.
- In the meantime cut the tomatoes in two parties.
- Preheat the oven to 190 °C.
- As soon as the dough has risen place the halved cherry tomatoes on top pushing them into the dough.
- Finish with a good drizzle of extra virgin olive oil, oregano and a sprinkle of sea salt. Leave to rise for a further 10 minutes, then bake for 20 minutes, until golden on top and soft in the middle.