Cherry Tomato & Basil Focaccia is a delightful variation of the classic Italian flatbread, Focaccia. This recipe brings together the sweet burst of cherry tomatoes, the aromatic freshness of basil leaves, and the savory notes of olive oil and sea salt to create a rustic and flavorful bread that’s perfect for sharing with family and friends. With its golden, olive oil-kissed crust and vibrant toppings, this Focaccia is not only a feast for the taste buds but also a feast for the eyes. In this guide, we’ll explore the history of Focaccia and provide you with a detailed recipe to create your own Cherry Tomato & Basil Focaccia.
Focaccia, the precursor to Cherry Tomato & Basil Focaccia, has its roots in Italy, specifically in the Liguria region. The name “Focaccia” is believed to be derived from the Latin word “focus,” which means “hearth” or “fireplace.” This name signifies the traditional method of baking Focaccia in the ashes of a wood-fired oven.
Focaccia itself has a long history in Italian cuisine, with origins dating back to ancient Roman times. It began as a simple flatbread made from basic ingredients like flour, water, olive oil, and salt. Over time, it evolved to incorporate regional flavors and ingredients, with each Italian region offering its own unique take on Focaccia.
The simplicity of Focaccia has been one of its enduring charms. Its preparation typically involves kneading the dough, allowing it to rise, dimpling the surface with fingertips, drizzling it generously with olive oil, and adding various toppings, such as herbs, vegetables, and sometimes even cheeses or cured meats.
Cherry Tomato & Basil Focaccia is a modern variation that celebrates the bounty of the Italian countryside. The combination of ripe, sweet cherry tomatoes and fragrant basil leaves reflects the freshness and vibrancy of Mediterranean flavors. With its golden and slightly crisp crust, tender interior, and flavorful toppings, this Focaccia is a testament to the timelessness of Italian bread-making.
INGREDIENTS
For the Focaccia Dough:
- 1 ½ cups warm water (110°F to 115°F or 45°C to 50°C)
- 2 ¼ tsp. active dry yeast (1 packet)
- 1 tsp. granulated sugar
- 4 cups all-purpose flour
- 2 tsp. salt
- ¼ cup olive oil, plus extra for drizzling
- 1 tsp. fresh rosemary leaves (optional)
For the Topping:
- 1 ½ cups cherry tomatoes, halved
- Fresh basil leaves
- Sea salt, for sprinkling
INSTRUCTIONS
FOR THE FOCACCIA DOUGH:
1. Activate the yeast:
- In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
2. Mix the dry ingredients:
- In a large mixing bowl, combine the all-purpose flour and salt.
3. Combine the wet and dry ingredients:
- Pour the yeast mixture and ¼ cup of olive oil into the bowl with the dry ingredients.
- Stir everything together until a dough forms.
4. Knead the dough:
- Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Add more flour as needed to prevent sticking.
5. First rise:
- Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.
TO ASSEMBLE AND BAKE:
6. Preheat and prepare the pan:
- Preheat your oven to 425°F (220°C).
- Grease a baking sheet or a 9×13-inch baking dish.
7. Roll out the dough:
- Once the dough has risen, punch it down and roll it out into a rectangle or oval shape to fit your baking sheet or dish.
8. Place the dough:
- Transfer the rolled-out dough to the prepared baking sheet or dish.
9. Dimple the dough:
- Use your fingertips to make deep dimples all over the surface of the dough. This will create those characteristic Focaccia pockets.
10. Top with tomatoes and basil: – Arrange the halved cherry tomatoes and fresh basil leaves evenly over the dimpled dough.
11. Drizzle with olive oil: – Drizzle a generous amount of olive oil over the tomatoes and basil. – Optionally, sprinkle fresh rosemary leaves and a pinch of sea salt over the top.
12. Bake: – Bake the Cherry Tomato & Basil Focaccia in the preheated oven for 20-25 minutes or until it’s golden brown and sounds hollow when tapped on the bottom.
13. Cool and enjoy: – Allow the Focaccia to cool on a wire rack for a few minutes before slicing. – Serve this flavorful bread as an appetizer, side dish, or a delightful snack, savoring the harmonious combination of sweet tomatoes, fragrant basil, and olive oil.
Indulge in the simple elegance of Cherry Tomato & Basil Focaccia—a delicious testament to the vibrant flavors and culinary traditions of Italy.
