There are many types of focaccia. This one, with cherry tomatoes and oregano, is typical of the south of Italy where they get juicy and tasty tomatoes during the prolonged hours of strong sunshine in the summer.
Cherry tomatoes are often sweet and very tasty and make the focaccia look beautiful and inviting. You can enjoy this as a mid afternoon snack or take it with you for a pick-nick.
This is so typical of the Italian cuisine: simple food packed with flavour!
- Prep Time : 25 minutes
- Cook Time : 40 minutes
Make the dough by mixing the yeast with the flour, 3 tbsp of olive oil, warm water and salt ; working with your hands turn it into a smooth and slightly sticky dough. Work the dough for about 10 minutes.
Put it in a bowl, cover it up and let it rest for a couple of hours in a warm place. It should double in size.
Work the dough for another 5 minutes and then put it on a greased baking tray. It should be about 1 cm thick. Apply pressure with your fingertips on the dough.
Sprinkle plenty of olive oil (about 3 tbsp) on the surface so that the oil will get into the slits made by the tips of your fingers.
Let it rise in a warm place for another half hour.
Cut the cherry tomatoes in halves. Squeeze them gently to get rid of the seeds and excess water.
Now put them on top of the pastry pressing them in well and sprinkle plenty of dried oregano, a little bit of salt and some more olive oil
Cook for 35-40 minutes at 190 C until golden.