Preparation
- All-purpose flour (type 00): 300 g
- Manitoba flour: 200 g
- Water: 300 g
- Traditional extra virgin olive oil: 65 g
- Fine salt: 10 g
- Honey: 8 g
- Active dry yeast: 5 g
- Cherry tomatoes: 500 g
- Oregano: to taste
- Coarse salt: to taste
To prepare the focaccia with cherry tomatoes and oregano, start by making the base dough. We used a stand mixer, but you can also knead it by hand, as long as you follow the order of the ingredients.
Sift the flours into the mixer bowl, add the dry yeast, and start the mixer with the dough hook attached. Let it mix briefly, then add the honey.
Gradually pour in about three-quarters of the total water. Once the dough begins to come together, add the salt and slowly incorporate the remaining water.
When all the liquid has been absorbed, slowly drizzle in the olive oil so the dough can take it in gradually, helping to develop the gluten structure. Knead for about 15 minutes, then transfer the dough onto a lightly floured surface.
Fold the dough a few times by bringing the edges toward the center, then shape it into a ball and place it in a bowl. Cover with plastic wrap and let rise for about 2 hours, until doubled in size.
Meanwhile, cut the cherry tomatoes in half and gently squeeze out the seeds and excess juice. Crumble the oregano and set aside.
After the dough has risen, grease a 35x28 cm baking pan with a little oil and gently stretch the dough with your hands until it covers the entire surface.
Arrange the tomatoes on top, drizzle with olive oil, and sprinkle with coarse salt. Finish with oregano and let the dough rest for another 30 minutes.
Finally, bake in a preheated static oven at 190°C (375°F) for about 45 minutes, until golden and fragrant.
Your focaccia with cherry tomatoes and oregano is ready — soft inside and slightly crisp on the outside!
