Cherry Tomato Focaccia with Anchovies and Oregano
A soft, light and fluffy Cherry Tomato Focaccia with Anchovies and Oregano. Full of umami, rich flavour, it makes the perfect snack, appetizer or summer side dish.
Servings: 8 servings
Ingredients
For the dough
- 500 g Italian 00 flour (approx 3 and 3/4 cups spooned and levelled)
- 400 ml water (1 and 2/3 cups)
- 1 g (¼ teaspoon) instant yeast (please see notes)
- 4 tablespoons olive oil plus more for greasing and topping
- 7 g fine salt (1 level teaspoon)
For the topping
- 200 g (7 oz) Cherry tomatoes (about 20 tomatoes), cut in half
- 50 g (2 oz) salted anchovies (about 14 anchovy fillets)
- Dried oregano
- Olive oil for topping
Instructions
The day before
- Put the flour in a large mixing bowl and place the yeast and salt at opposite ends of the bowl. Please check your packet instructions to see if your yeast needs activated in water first (see notes).
- Add the water and stir in to form a rough dough. Add the olive oil, then continue to stir the dough with a spoon until there are no dry bits left. It should look very wet and sticky.
- Cover the bowl with plastic wrap and leave it to rest for 30 minutes.
- Next, uncover the bowl and wet your hands well with water. Using one hand, fold each edge of the dough into the middle (see photos or video for reference). This takes just a few seconds. Re-cover the bowl and let it rest for another 30 minutes.
- Repeat the step above once more, then leave it again for 30 minutes.
- Next, wet your hands again and do a coil fold. To do this, pick the dough up from the middle and stretch it right up until to feel the edges start to come away from the bowl. Release the dough then do this again up to 3-4 times until you can lift the dough right out of the bowl without tearing it. Place the dough back in the bowl letting the ends fold in on themselves. Repeat it from the opposite edge you started with (I recommend watching the quick video below as this is a very simple technique but can sound so complicated written out).
- Let the dough rest for another 30 minutes then repeat this another twice with 30 minutes rest in between.
- Cover the bowl and refrigerate it overnight or up to 48 hours.
Same day of baking
- Remove the dough from the fridge and put it in a well-oiled baking tray. Drizzle more olive oil over the top then place more plastic wrap over the tray. Let the dough proof at room temperature until almost doubled in size (don’t put it near any direct sun or high heat).
- Pre-heat the oven to 230C (450F). Oil your hands well and drizzle a small amount over the surface of the dough. Use your fingers to create dimples all over the dough (try not to burst any air bubbles).
- Top the focaccia with the cherry tomatoes, anchovies and a sprinkling of dried oregano.Give it another light drizzle of olive oil then bake in the oven for 20-25 minutes until golden brown.
- Remove from the oven and let it rest for at least 10-15 minutes before cutting. You can serve the focaccia warm or at room temperature.
- It’s best served the same day (see notes for storing leftovers)
Video
Notes
Instant yeast - check your yeast packet instructions before using, as some types of yeast need to be activated in water first. If it needs to be activated, just use some of the water from the recipe.
Storage - leftovers can be stored in the fridge for up to 2 days. Best eaten warm or at room temperature.
Nutrition
Calories: 346kcal | Carbohydrates: 49g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 815mg | Potassium: 123mg | Fiber: 2g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 3mg
