Focaccia of candied cherry tomatoes

  1. Why do you have to make the CANDIED CHERRY TOMATO FOCACCIA?
  2. Don't be afraid of the crowd
  3. What do we put on the focaccia?
  4. Focaccia of candied cherry tomatoes
    1. Other focaccias you can find here
  5. Pizzas you can't miss

Why do you have to make the CANDIED CHERRY TOMATO FOCACCIA?

If you like Italian cuisine and especially pizza, you will adore the FOCACCIA that kind of bread of Italian origin that is fashionable although I have been making it for many years.

the day i do FocacciaI don't buy bread and I serve it instead, a level up in that lunch or dinner that everyone appreciates. Especially if I have a dinner with friends with snacks, even if I put other breads, I always put focaccia because it succeeds like no other

If I'm in a hurry I use only chemical yeast but if I can afford a little while, I always combine SOURDough and a minimal amount of pastry. It is that the masses with slow fermentations are a real delight. It's all a matter of organizing, usually if I do Focaccia with sourdough, I kneaded it the day before, I let it sleep overnight in the fridge and after about 10 or 12 hours in the cold, the next day I take it out, I leave it about 2 hours at room temperature and ready to bake, the result is tremendous.

If you have active MM, even if you're in a hurry and add yeast, add a tablespoon or two of MM because even if you don't give it enough time for slow fermentation and it ferments quickly thanks to chemical yeast, the dough will gain a lot of flavor.

Don't be afraid of the crowd

These types of doughs are very hydrated and therefore very sticky, but no shaping is necessary, the dough is handled very little and to prevent it from sticking to your hands you can smear yourself with oil and also brush the tray or bowl where you let it ferment. . You can knead with a robot, which always helps a lot, but you can also knead it by hand.

What do we put on the focaccia?

  • onion rings
  • dried tomatoes in oil
  • Rosemary
  • Candied or raw cherrys
  • olives
  • anchovies
  • A good extra virgin olive oil.
  • And when it comes out of the oven, in addition to a generous drizzle of olive oil, a little salt flakes makes it level up.

Focaccia of candied cherry tomatoes


A delicious recipe for this Italian bread that you will fall in love with.

  • cherry tomatoes confit
  • 350 gram of strength flour
  • 100 gram wholemeal spelled
  • fifty gram rye
  • 430 gram of water
  • 80 gram sourdough + 1 g yeast if you do not put sourdough, then you must put 6 g of yeast
  • 10 gram living room
  • extra virgin olive oil
  • fresh rosemary
  • Mix the water, sourdough and yeast

  • Pour the flours into a bowl, add the salt, mix slightly and add the mixture of water+sourdough+yeast and knead until integrated.

  • Let stand 5 minutes and knead 10 minutes.

  • Pour into an oiled bowl, cover with a plastic cap and leave to ferment for 2 hours or until doubled.

  • Degas and refrigerate about 10 or 12 hours.

  • Pour into an oiled tray without degassing and let it come to room temperature for about two hours in a collected place.

  • Plunge the tips of your fingers into the dough, add a thin trickle of oil and some cherry tomatoes. Sprinkle rosemary leaves

  • Bake in a preheated oven at 230º for 20 minutes with a tray of water below to generate steam.

  • After 20 minutes, remove the tray of water, open to let the steam out and bake for another 30 minutes, lowering to 190º.

  • Remove to a wire rack, let cool, and serve.

Serve the cherry tomatoes confit so that everyone can serve what they want.

Other focaccias you can find here

to enjoy this Focaccia with candied cherrys

Pizzas you can't miss

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