SUMMER LIKE AN ITALIAN – Explore our favorite summer pasta and sauce pairings, snacks and more. SHOP BUNDLES.

Focaccia ai Pomodorini (Focaccia with Tomatoes Recipe)

Focaccia ai Pomodorini (Focaccia with Tomatoes Recipe)
  • courseAntipasto
  • difficultyEasy
  • preparation time40 minutes

Fresh focaccia is a joy. The perfect appetizer, sandwich bread, or on-the-go snack, this Italian flatbread is made with simple ingredients. In celebration of summer, our chefs have topped our focaccia with cherry tomatoes and fresh basil.

Focaccia ai Pomodorini (Focaccia with Cherry Tomatoes)
Recipe courtesy of Eataly

Yield: 6-8 servings

4 cups unbleached all-purpose flour
4 cups bread flour
1 tablespoon brewer's yeast
2 cups cherry tomatoes, halved
4 teaspoons salt
Extra virgin olive oil, to taste
Fresh basil, to taste

Add the flours and 2 cups of water to a bowl, and stir to combine. Add the yeast, and knead the mixture together on a floured surface. Once combined, add 1/2 cup of water (or more as needed) and 2 teaspoons of the salt, continuing to knead until the dough forms a ball.

Place the dough in a lightly-oiled bowl, cover with a damp cloth, and set aside at room temperature until doubled in size, for about three hours.

When the dough has risen, preheat the oven to 425°F. Roll out the dough into a generously-oiled baking pan, using your fingertips to stretch it enough to fill the pan. This gives the focaccia its characteristic dimpled surface. If the focaccia is too springy to fill the pan, let the dough rest for an additional 30 minutes. When ready, press the cherry tomatoes lightly into the surface, then drizzle extra virgin olive oil and the remainder of the salt evenly across the dough.

Cook the focaccia in the heated oven for 10-15 minutes. When the focaccia is golden brown, remove from the oven, garnish with the fresh basil, and serve.

For your next focaccia, try to experiment with different toppings, such as onion, sausage, and mushrooms.

Buon appetito!