Herb Focaccia with Cherry Tomatoes

Herb and Cherry Tomato Focaccia: Flavors of Southern Italy

Focaccia is a traditional bread that has won the hearts of many over time, often associated with moments of conviviality and joy. This recipe for focaccia with aromatic herbs and cherry tomatoes is a true feast for the senses, perfect as a snack, appetizer, or accompanied by cheeses and cold cuts. Its origins can be found in the culinary tradition of the south, and this type of focaccia is popular in various regions, each with its unique variation.

Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 25 minutes
Total time: 2 hours and 55 minutes
Number of servings: 8

Necessary ingredients:

For the dough:
- 600 g of flour (preferably type 0 or 00 for a fluffier result)
- 350 ml of warm milk (or part sparkling water for a more interesting taste)
- 25 g of fresh yeast
- 4 tablespoons of olive oil (or the equivalent in butter/lard)
- 2 teaspoons of sugar
- 1.5 teaspoons of salt

For the brine:
- 2 tablespoons of olive oil
- 2 tablespoons of boiling water
- 5 g of coarse salt

For the topping:
- 250 g of cherry tomatoes (halved or left whole, depending on preference)
- 2 tablespoons of aromatic herbs (rosemary, oregano, basil, thyme)

Step by step to a perfect focaccia:

1. Activating the yeast: In a small bowl, dissolve the yeast in the warm milk mixed with 1 teaspoon of sugar. Let the mixture sit for 10 minutes until it becomes frothy. This is an essential step, as the yeast will activate fermentation, ensuring a fluffy bread.

2. Preparing the dough: In a large bowl, make a well in the center of the flour. Pour the yeast mixture into the middle and start mixing with a spatula or your hands. Add the olive oil and salt, then start kneading the dough.

3. Dough texture: Gradually add the remaining water or milk, adjusting the amount based on the type of flour used. The dough should be elastic and slightly sticky, but not excessively soft. The softer the dough, the fluffier the focaccia will be.

4. First rising: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place, away from drafts, for 1 hour, until it doubles in size. A good idea is to put it in an oven preheated to 30 degrees to speed up the process.

5. Shaping the focaccia: After the dough has risen, turn it out onto a greased or parchment-lined baking tray. Stretch it with your fingers to reach the size of the tray. Use your fingertips to make characteristic dimples in the focaccia.

6. Preparing the brine: Mix the olive oil, salt, and boiling water in a small bowl. This brine will give the focaccia an intense flavor and a crispy crust.

7. Adding the toppings: Wash the cherry tomatoes and dry them. Push them into the dough so that they are at least half buried. Using a brush, spread the brine over the entire surface of the focaccia and sprinkle the aromatic herbs.

8. Second rising: Let the dough rise again for 30 minutes, covered with a clean towel. This will allow the dough to become even fluffier.

9. Baking: Preheat the oven to 200 degrees Celsius. Bake the focaccia for 20-25 minutes or until it becomes golden and crispy. The aroma that will fill your kitchen will be unforgettable!

10. Cooling and serving: After removing it from the oven, let the focaccia cool on a rack. You can serve it warm or at room temperature, cut into cubes, as an appetizer or snack.

Practical tips for the focaccia recipe:

- Type of flour: Fat flour (type 0 or 00) is ideal for focaccia, ensuring a fluffy result. If you use a flour with a higher protein content, the dough will be more elastic and will rise better.

- Aromatic herbs: Personalize the recipe by adding your favorite herbs. You can try dill, sage, or even chili for a spicy taste.

- Humidity: If the dough is too wet, add a little more flour. If it is too dry, you can add a little water.

- Serving: Focaccia can be served plain or with a drizzle of high-quality olive oil, balsamic vinegar, or cheeses. It is perfect for a picnic, brunch, or as an appetizer at a dinner with friends.

Nutritional benefits:

Focaccia is a good source of carbohydrates, making it an excellent option for energy. Using quality ingredients like olive oil and fresh herbs also adds essential nutrients, such as antioxidants and healthy fats.

Frequently asked questions:

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast – use about 8 g. Mix it with the flour at the beginning.

2. How can I store focaccia?
Focaccia keeps well in an airtight container for 2-3 days at room temperature. You can also freeze individual portions for later consumption.

3. What other toppings can I use?
You can add olives, caramelized onions, peppers, or even feta cheese for an extra flavor boost.

Herb and Cherry Tomato Focaccia is more than just a recipe; it is a culinary experience that will bring you joy and flavor in every bite. So don't hesitate to get cooking and enjoy your success in the kitchen!