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    Home » Recipes » Bread & Savory Bakes

    Cherry Tomato Focaccia with Anchovies

    Published: Sep 12, 2017, Last updated: Sep 11, 2017 by Emily This post may contain affiliate links.

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    A roasted cherry tomato focaccia with anchovies. Light, soft and fluffy on the inside with a crunchy crust this simple focaccia recipe is a great snack, side or appetizer.

    Focaccia is one of those things I find so therapeutic to make. Only a few simple, pantry ingredients are needed to make a soft and light focaccia dough. I Knead the dough until it's nice and smooth then leave it to rise while I go and relax with a cup of tea. On dark, cloudy and chilly days there's nothing better than baking something delicious and this recipe is perfect for that.

    Cherry tomato focaccia with anchovies cut into slices sitting on a rustic plate

    This simple cherry tomato focaccia is made with small fresh plum or cherry tomatoes and canned, salted anchovies. The simple ingredients add massive flavour to this focaccia, it's incredibly delicious. You can pretty much top your focaccia with anything you have and you can adapt it to make it your own, it's a great way to use up leftover ingredients. I've listed below some other options you can try.

    Focaccia toppings;

    • Zucchini tomato focaccia
    • Olives
    • Sun dried tomatoes
    • Artichokes
    • Red grape focaccia with mozzarella
    • Cured meats
    • Roasted vegetables
    • Rosemary focaccia with mozzarella
    • Galric and herbs

    How to make focaccia dough - step by step

    Cherry tomato focaccia - step by step instructions on how to make focaccia dough

    Making the dough is very simple and the more you do it the more natural it becomes. First add the yeast to the lukewarm water and let it sit for 5 minutes.

    Place the flour in a large bowl and make a well in the centre. Add the yeast and water and start to mix it together with a metal spoon then add the olive oil and mix together until a rough dough forms.

    Shape the dough into a ball and knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic.

    Shape the dough into a nice round ball and place in a lightly oiled clean bowl. Cover with cling film and sit the dough in a dry warm place for 2-3 hours or until doubled in size.

    How to make cherry tomato focaccia with anchovies

    Close up of cherry tomato focaccia with anchovies before going in the oven

    Once the dough has risen, knock the air out by pressing down on it with your fist. Transfer the dough to a lightly oiled baking tray and press it out into a flat rectangle or circle shape.

    it should be around ¼ inch in thickness but you can adjust it to your liking by making it thicker or thinner. Use your fingers to make dimples all over the top of the dough then sprinkle over 1 teaspoon of olive oil. Rub the oil all over the top and let it form little pools in some of the dimples.

    Next press the tomatoes gently into the top of the dough, scattering them all over and top with anchovies. Sprinkle over a pinch of pepper then bake in the oven for 10 minutes.Close up of cherry tomato focaccia with anchovies cut into a slice

    If you've tried this cherry tomato focaccia or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

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    Cherry tomato focaccia with anchovies cut into slices sitting on a rustic plate
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    5 from 7 votes

    Cherry tomato focaccia with anchovies

    A roasted cherry tomato focaccia with anchovies. Light, soft and fluffy on the inside with a crunchy crust this simple focaccia recipe is a great snack, side or appetizer.
    Course Appetizer
    Cuisine Italian
    Prep Time 2 hours 30 minutes
    Cook Time 10 minutes
    Total Time 2 hours 40 minutes
    Servings 6 people
    Calories 333kcal
    Author Emily Kemp

    Ingredients

    For the dough

    • 4 cups (500g) type 0 flour* , (see notes)
    • 2 tablespoon olive oil
    • 2 tsp (7g) dried fast action yeast
    • 13.5 fl oz (400ml) lukewarm water
    • 1 teaspoon salt

    For the topping

    • 10 cherry tomatoes
    • 8 salted anchovy fillets
    • 1 pinch pepper

    Instructions

    • First add the yeast to the lukewarm water and let it sit for 5 minutes
    • Place the flour and salt in a large bowl and make a well in the centre. Add the yeast and water and start to mix it together with a metal spoon then add 1 tablespoon of olive oil and mix together until a rough dough forms.
    • Shape the dough into a ball and knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic.
    • Shape the dough into a nice round ball and place in a lightly oiled clean bowl. Cover with cling film and sit the dough in a dry warm place for 2-3 hours or until doubled in size.
    • Preheat the oven to 220°C/425F/gas mark 7. Once the dough has risen, knock the air out by pressing down on it with your fist. Transfer the dough to a lightly oiled baking tray and press it out into a flat rectangle or circle shape.
    • It should be around ¼ inch in thickness but you can adjust it to your liking by making it thicker or thinner. Use your fingers to make dimples all over the top of the dough then sprinkle over 1 teaspoon of olive oil. Rub the oil all over the top and let it form little pools in some of the dimples.
    • Next press the tomatoes gently into the top of the dough, scattering them all over and top with anchovies. Sprinkle over a pinch of pepper then bake in the oven for 10 minutes. Serve warm out the oven or at room temperature.

    Notes

    Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
    *Bread flour or type 00 flour can also be used.

    Nutrition

    Calories: 333kcal
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Reader Interactions

    Comments

    1. Inci @ Bella's Apron

      September 20, 2017 at 2:56 am

      Looks amazing and love how the pictures came out!5 stars

      Reply
      • Inside the rustic kitchen

        September 21, 2017 at 3:58 pm

        Thanks so much.

        Reply
    2. Aish Das-Padihari

      September 14, 2017 at 11:13 pm

      Lovely recipe. Pinning this to bake it this weekend. I may switch cherry tomatoes with jalapenos though.5 stars

      Reply
      • Inside the rustic kitchen

        September 16, 2017 at 1:44 pm

        Thanks so much Aish, sounds great!

        Reply
    3. Helene D'Souza

      September 13, 2017 at 5:42 pm

      I hadn't made focaccia in ages!! I don't really know why, actually... I think it's about time to change that because this is something I would enjoy as an afternoon snack or with grilled meat and veggies as a bread with meal.5 stars

      Reply
    4. Gloria @ Homemade & Yummy

      September 13, 2017 at 4:28 pm

      I love bread, and making it at home is so rewarding...not to mention the aroma of fresh baked bread is to die for. I don't like anchovies...but would sub in some olives and it would still be delicious.5 stars

      Reply
    5. prasanna hede

      September 13, 2017 at 12:37 pm

      Adding Anchovies to bread is something i need to try now.This one looks worth every effort!5 stars

      Reply
    6. Dahn

      September 13, 2017 at 6:14 am

      bread really is therapeutic to make, isn't it! This looks so good with the tomatoes and anchovies. All I need now is a glass of wine and I am happy5 stars

      Reply
      • Inside the rustic kitchen

        September 13, 2017 at 10:26 am

        Definitely, thanks so much Dahn.

        Reply
    7. Ginny

      September 12, 2017 at 8:11 pm

      Focaccia is such a great bread. I wish it was used more and I really appreciate your recipe. I can use it with so many meals.5 stars

      Reply
      • Inside the rustic kitchen

        September 12, 2017 at 8:41 pm

        Thanks so much Ginny, that's so kind of you!

        Reply
    8. rika

      September 12, 2017 at 7:51 pm

      Look so good! I love focaccia bread, usually buy from the store! And I am a big fan of anchovies!

      Reply
      • Inside the rustic kitchen

        September 12, 2017 at 8:42 pm

        Thanks Rika, I love anchovies especially after baking them in the oven like this!

        Reply
    9. Matt @ Plating Pixels

      September 12, 2017 at 7:40 pm

      Oh wow my gf would totally love this! Bread, cherry tomatoes and seafood, yes please!

      Reply
      • Inside the rustic kitchen

        September 12, 2017 at 8:42 pm

        Thanks so much, it's a great combo!

        Reply
    10. Stephanie@ApplesforCJ

      September 12, 2017 at 7:34 pm

      This sounds like the perfect appetizer. I love anything involving roasted tomatoes. Yum!

      Reply
    11. Jagruti

      September 12, 2017 at 6:36 pm

      Thanks for giving easy step by step recipe for this gorgeous looking cherry tomato Focaccia with anchovies,, making it over the weekend.

      Reply
      • Inside the rustic kitchen

        September 12, 2017 at 7:26 pm

        Thanks so much Jagruti, I hope you enjoy it!

        Reply

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