Focaccia with tomatoes and olive oil

Focaccia with tomatoes and olive oil is a classic of Pugliese cuisine. It is an airy bread with a crispy crust, liberally drizzled with extra virgin olive oil and halved cherry tomatoes. In southern Italy, focaccia is often eaten as a snack, side dish or even for breakfast. The combination of good dough and a powerful olive oil like that of L'Oro Verde di Puglia makes this simple dish irresistible.

The secret of focaccia with tomatoes and olive oil is in the texture and fat content: the olive oil provides a soft interior and a crispy top layer. The juicy tomatoes add a fresh, sweet touch that contrasts perfectly with the salt and herbs. This focaccia is ideal as part of an antipasti table, or simply with a glass of wine and some cheese.

Ingredients (for 1 baking tray)

• 500 g flour (tipo 00 or patent flour)
• 7 g dry yeast
• 300 ml lukewarm water
• 10 g sea salt
• 100 ml L'Oro Verde di Puglia olive oil (total)
• 250 g cherry tomatoes, halved
• 1 tablespoon of dried oregano
• Coarse sea salt for topping

Preparation

1. Dissolve the yeast in the lukewarm water and leave to stand for 10 minutes.
2. Put the flour and salt in a bowl, add the yeast mixture and 2 tablespoons of olive oil and knead into a smooth dough.
3. Let the dough rise, covered, until it has doubled in volume (about 1 hour).
4. Grease a baking tray with olive oil, press the dough out over the tray and leave to rise for another 30 minutes.
5. Press dimples into the dough with your fingers, spread the tomatoes on top, drizzle with the rest of the olive oil, oregano and coarse salt.
6. Bake for 25-30 minutes in a preheated oven at 220°C until golden brown and cooked through.

Focaccia with tomatoes and olive oil is delicious warm, but also keeps well cold. Serve it with soup, as sandwich bread or just plain. Want to refine your focaccia further? Then check out tips from Italian bakers at Cucchiaio d'Argento.