Ingredients
Method
Dough Preparation
- In a large bowl, combine all-purpose flour, whole wheat flour, active dry yeast, salt, and sugar. Mix well.
- Add warm water and olive oil to the dry ingredients. Stir with a spoon or your hands until a sticky dough forms.
- Knead the dough gently for 5-7 minutes until smooth. If needed, add a little more flour to prevent sticking.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for 45 minutes or until doubled in size.
Shaping & Topping
- Line a baking tray with parchment paper and drizzle with olive oil. Place the risen dough on the tray.
- With oiled fingers, gently press and stretch the dough into a rough rectangle, about 2 cm thick.
- Use your fingers to dimple the dough all over. Top with cherry tomato halves, pushing them slightly into the dough. Sprinkle with chopped rosemary and coarse salt. Drizzle more olive oil on top.
Baking
- Preheat the oven to 220°C (428°F) while the dough rests for another 15 minutes on the tray.
- Bake in the preheated oven for 18-22 minutes or until golden brown and crisp.
- Remove from the oven and allow to cool slightly before slicing. Serve warm or at room temperature.
Notes
Focaccia is one of Italy’s most beloved breads, treasured for its fluffy texture and golden crust. The beauty of this recipe lies in its versatility: focaccia shines at a cozy family dinner, as a savory party starter, or even as a quick snack with your favorite toppings.
Pro-Tips for Perfect Focaccia
- Hydration is key: Don’t be afraid of a slightly wet, sticky dough. The moisture creates that signature airy crumb and chewy bite. A light coat of olive oil on your hands will prevent sticking during shaping.
- Active dry yeast: For best results, always check the expiration date on your yeast and allow it to fully dissolve in warm (not hot) water for optimal activation.
- Make it your own: Swap cherry tomatoes for olives, caramelized onions, or thinly sliced potatoes. Fresh herbs like thyme or sage bring unique aromas and flavors as well.
- Salt crunch: Don’t skip the final sprinkle of coarse salt — it provides bursts of flavor and that classic Italian bakery experience.
Technical Tips for a Superior Result
- Use parchment paper and a generous drizzle of olive oil in your pan to ensure a crisp, golden bottom crust.
- Allow your dough a second short rise directly in the pan after shaping. This final proof gives focaccia its tender, airy structure.
- For extra lift and flavor, try an overnight fermentation in the fridge. The next day, let the dough rest at room temperature before baking.
How to Serve and Vary Your Focaccia
- Serve warm slices with a high-quality olive oil and balsamic vinegar dip for an appetizer that disappears quickly.
- Layer with fresh mozzarella, roasted vegetables, or sliced prosciutto to turn focaccia into a rustic sandwich.
- Leftovers toast beautifully the next day, or cube and bake to make irresistible homemade croutons for salads and soups.