Bread & savory bakes/ Light bites

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.

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;

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 1/4 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 tsp 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.

5 from 7 votes
Cherry tomato focaccia with anchovies cut into slices sitting on a rustic plate
Print
Cherry tomato focaccia with anchovies
Prep Time
2 hr 30 mins
Cook Time
10 mins
Total Time
2 hr 40 mins
 
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
Servings: 6 people
Calories: 333 kcal
Author: Emily Kemp
Ingredients
For the dough
  • 4 cups (500g) type 0 flour* , (see notes)
  • 2 tbsp olive oil
  • 2 tsp (7g) dried fast action yeast
  • 13.5 fl oz (400ml) lukewarm water
  • 1 tsp salt
For the topping
  • 10 cherry tomatoes
  • 8 salted anchovy fillets
  • 1 pinch pepper
Instructions
  1. First add the yeast to the lukewarm water and let it sit for 5 minutes

  2. 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 tbsp of olive oil and mix together until a rough dough forms.

  3. Shape the dough into a ball and knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic.
  4. 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.
  5. 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.

  6. It should be around 1/4 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 tsp of olive oil. Rub the oil all over the top and let it form little pools in some of the dimples.

  7. 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.

Recipe 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.

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18 Comments

  • Reply
    Inci @ Bella's Apron
    September 20, 2017 at 2:56 am

    Looks amazing and love how the pictures came out!

  • Reply
    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.

  • Reply
    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.

  • Reply
    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.

  • Reply
    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!

  • Reply
    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 happy

  • Reply
    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.

  • Reply
    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
    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
    [email protected]
    September 12, 2017 at 7:34 pm

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

  • Reply
    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.

  • Leave a Reply

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