Preparation
- Put the flour in a large bowl, scatter the yeast on one side and the salt and sugar on the other, then mix. This way the salt does not touch the yeast directly at first.
- Make a well, gradually pour in the oil and lukewarm water until you have a slightly sticky dough. Knead on a floured surface for 5 to 10 minutes, until soft and smooth.
- Place the dough in a clean bowl, cover with a cloth and leave to rise for about 1 hour, until doubled in size.
- Grease a shallow baking tray (about 25 x 35 cm) with olive oil. Put the dough on it and gently stretch it into the corners. Cover and leave to rise for another 35 to 45 minutes. Halve the cherry tomatoes and squeeze them lightly.
- Preheat the oven to 220 °C conventional. Press deep dimples into the dough with your fingertips and push in the tomatoes, cut side up, and the rosemary needles.
- Mix the oil, water and coarse salt and drizzle over the focaccia. Bake for about 20 to 25 minutes, until golden brown.
- Drizzle the still-hot focaccia with 1 to 2 tablespoons of olive oil, cut into squares and serve warm or cold.
Drink with it
White wine · excellent match
Vermentino from Liguria or Verdicchio
The white wine of focaccia's homeland: fresh acidity and salty minerality balance the fruity olive oil and sea salt and meet the acidity of the tomatoes.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Prosecco or Franciacorta brut
Bubbles and acidity cut the oil on the palate and keep the focaccia light.
Sparkling wine, Champagne, and Prosecco: what's the difference?Rosé · good match
Dry rosé from Sangiovese or Grenache
Red fruit and freshness build a bridge to the baked tomatoes and the rosemary.
Pale lager · good match
Italian lager or Helles
Light malt sweetness and carbonation refresh next to the salt and olive oil.
Pils or Helles: What's the Difference?