Onion and Cherry Tomato Focaccia
Posted By Savita
Nothing can match taste and satisfactions of home-made bread. If that bread is Focaccia topped with almost roasted cherry tomatoes and almost caramelized thin red onion slices with concentrated sweet flavor, its unbeatable good.
Sharing with an easy yet very elegant Italian bread. I love snacking on Focaccia and often try various topping combination on Focaccia. Onion and Cherry Tomato topped Focaccia is my all-time favorite.
I often use Instant (fast action) Dry Yeast to make Focaccia. Instant yeast requires only one kneading cycle which means you can bake and serve this flat bread much faster than regular yeast breads. What are you waiting for? bake one today and enjoy!!
Ingredients
- 8-10 Cherry Tomatoes
- 1/4 Red Onion (thinly sliced for topping)
- 2 & 3/4 Cup All-Purpose Flour
- 1 Cup Water (lukewarm water)
- 1 & 1/2 tsp Salt (Plus some coarse pink salt for sprinkling over dough)
- 1/3 Cup Olive Oil (plus extra for brushing and greasing pan)
- 1 tbsp Rosemary (fine chopped dry or fresh rosemary)
- 1 tbsp Sugar
- 1 tbsp Instant Dry Yeast (Or Fast Action Yeast)
Directions
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1. In ½ cup lukewarm water, dissolve sugar, spread yeast and let it foam up for 10 minutes stir once in between. In a mixer with dough hook attached, add olive oil, chopped rosemary, remaining ½ cup lukewarm water, yeast mixture, and salt. Add 2 cups flour. Knead till sticky dough forms. Now add ¼ cup flour at a time till dough comes together and make slightly sticky ball (about 5 minutes). At this stage knead for additional 4-5 minutes. Transfer dough to an oiled bowl, turn upside down, so that dough is completely covered with oil and leave covered for 20 minutes. -
2. Then transfer to a rimmed, oiled sheet pan, press gently to fit in the pan and cover with oiled cling sheet and let rise in warm place for 1 and ½ hour. Preheat oven to 425 F. Brush dough with olive oil, place cherry tomatoes halves cut side up on the bread (gently press them inside the bread) sprinkle coarse salt and slice of onions. -
3. Bake in the middle rack for 25 – 28 minutes till crust is slightly brown and bottom is cooked through. Transfer bread to a wire rack to cool down. Enjoy when still warm.
Savita's Recipe Notes:
Please note that prep and cook time below does not include idle time gone in rising the dough which will be about 2 hrs in total.© Chef De Home. Post content including video and photos are copyright protected.