Focaccia with cherry tomatoes and oregano

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Focaccia with cherry tomatoes and oregano

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 10 people
  • Category: Appetizers


Makes 1 medium oven tray of focaccia

  • 250 g (1/2 lb) white bread flour
  • 200 g (1/3 lb) wholewheat flour
  • 300 ml (1 1/4 cup) of water
  • 10 g (2/3 oz) fresh yeast
  • Olive oil
  • 1 heaping teaspoon of salt
  • A few cherry tomatoes
  • Oregano


  1. In a large bowl crumble the yeast into the water and stir till the yeast is completely melted.
  2. Add the flour.
  3. Add a good pinch of salt and mix well until you achieve a soft but not sticky mixture.
  4. Let it rest for 30 minutes.
  5. Put the mix into a counter and start kneading well for 10-15 minutes.
  6. Put the mix back into the bowl, cover it, and leave it to rise for about 2 hours.
  7. Place a sheet of parchment paper on your oven tray and dust it with flour.
  8. Put the risen dough into the parchment paper and with your fingers stretch it till it covers the entire surface. try to keep the thickens uniform.
  9. Spray it with a little bit of water, cover it with another try and let it rise for another hour.
  10. Preheated the oven to 230 degrees Celsius (450 Fahrenheit).
  11. Cut the cherry tomatoes into rings and placed them on top of the dough.
  12. Sprinkle with the oregano.
  13. Cover it with the tray again and bake it in the oven for 10 minutes.
  14. Remove the covering top try and bake it for another 5 minutes.
  15. Take it out of the oven and let it cool on a rack.
  16. With a brush, brush the olive oil on top of it.

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