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Focaccia with cherry tomatoes and oregano

Focaccia is a popular Italian pizza-style dish with staple ingredients like olive oil, oregano, and tomatoes. Delicious and simple, ideal as an aperitif.

  • Prep: 15 minutes
  • Serves: 6
  • Difficulty level: very easy 

Ingredients for Focaccia

  • For the dough
  • 200 g Manitoba flour
  • 300 g flour 
  • 300 g water
  • 5 g dry brewer’s yeast
  • 25 g extra virgin olive oil 
  • 8 g honey
  • 20 g salt

For the filling

  • 500 g cherry tomatoes
  • 40 g extra virgin olive oil 
  • oregano to taste
  • 2 pinches of coarse salt


Start preparing the basic dough. Sift the flour into the bowl of a mixer. Add the dried yeast and operate the mixer with the hook mounted. Let the flour mix with the baking powder and add the honey.

At this point add about 3/4 of the water, pouring it little by little. Once the mixture has taken shape, add the salt and the water.

When the mixture has absorbed all the water, add the oil little by little in order to allow the mass to absorb it gradually. Mix the dough for about 15 minutes, then transfer it on a bench sprinkled with flour.

Knead the dough for a while and form it into a ball and put it in a previously oiled bowl. Let it rise for a couple of hours by covering the bowl with plastic wrap for 2 hours.

In the meantime, cut the cherry tomatoes in half and press them to loosen the seeds and squeeze out the liquid. Then crumble the oregano and keep everything aside.

After the two hours, the dough will have doubled its volume. Now oil a 35X28 cm pan and pour the dough; proceed by spreading it with your hands very gently.

Sprinkle the focaccia with the cherry tomatoes and drizzle with oil and sprinkle the coarse salt.

Finally, sprinkle with oregano and let rise for another 30 minutes. Cook in a preheated oven at 190 ° for 45 minutes. 


Cook the focaccia on the low shelf of the oven in order to give the base more crispness.

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