- 400 gram all-purpose flour + extra
- pinch of salt
- 15 gram fresh yeast (or 7 gram instant yeast)
- 1 teaspoon sugar
- 75 ml lukewarm water
- 65 ml olive oil + extra (or use oil from the jar sun-dried tomatoes)
- 4 sun-dried tomatoes
- 7-8 cherry tomatoes
- small handful of coarse salt
Kitchen equipment needed
- Standmixer with dough hook or knead by hand
- Oven tray lined with parchment paper
- Small bowl
- Fine sieve
- Cutting board & chef’s knife
- Clean kitchen towel
Preparation — 20 minutes + waiting time
First we need the yeast to get active. COMBINE yeast, lukewarm water and sugar in a small bowl and whisk well. Wait about 10 minutes, you’ll notice the mixture will become foamy.
SIFT the flour into the large bowl of your standmixer, or on your work surface. ADD a pinch of salt and combine them. ADD olive oil to the yeast mixture and slowly pour the yeast and oil mixture little by little to the flour while your mixing on medium speed. Keep on mixing until a dough ball forms. COVER the dough ball with a damp kitchen towel and set on a warm place for an hour, or until the dough has doubled in size.
Finely CHOP the sun-dried tomatoes and mix with the dough ball. FLATTEN the dough ball and create holes with your finger for the cherry tomatoes. PRESS the cherry tomatoes in the holes and cover with a damp kitchen towel. Let it rise half an hour, or until again doubled in size.
Meanwhile PRE-HEAT the oven to 200 degrees celsius or 390 degrees fahrenheit.
Baking the cherry tomato focaccia — 20 minutes
BAKE the focaccia about 20 minutes, depending on your oven. The bread should have a lovely golden brown color. DRIZZLE with olive oil and finish the bread with coarse salt. SLICE the bread into any shape you like.