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One of the favourite part of Italian cuisine is the simplicity. It doesn’t have to have one hundred ingredients to create the delicious dishes and you don’t have to worry about ingredients you can just put what you have on your fridge. So focaccia is this for me: with couple of ingredients I can create very good tapas to be accompanied to a glass of wine or tea.

Let’s have a look my style of Focaccia.

for 3-4 people, prepare 20 min,  dough preparation 2 hr., cook 20 min.


3 cups flour ( I prefer whole-wheat flour)

1 cup warm water

1 tbsp. dry yeast

1 tbsp. salt (sea salt)

1 tbsp. sugar

3-4 tbsp. extra-virgin olive oil

For top

2-3 tbsp. extra-virgin olive oil

15 pieces cherry tomato

1/2 tsp. oregano

1-1/2 tbsp. fresh rosemary



Put the flour in a big bowl, mix it with salt and make a hole in the middle, put the yeast and sugar and then add warm water, and olive oil and make it come together. The dough will be soft but not sticky to your hand or if it is tacky, so you can decide whether you need more flour but usually this is enough.

When dough it ready let it to sit 1-1.5 hour until it has doubled size. Usually I keep it in warm place and top it with wet napkin.

After dough is ready divide it two pieces, spread little bit olive oit on oven tray and replace the dough on it, shape it square or to fit to pan by your hand, make olive oil wash on top, make the same process to the other part of dough as well.

In other bowl put the cherry tomatoes, 1 tbsp. olive oil, salt, oregano and rosemary and mix them well.

Make holes on the dough and replace the tomatoes on the top of it and let it sit 15 minutes more to be doubled much.

Cook it 20 minutes on heated oven on 2000C

P.S: you can add different ingredient on top like olives, garlic or one of my favourite one is with pesto and I eat it anytime of the day, on breakfast accompanied with tea and cheese or on dinner with wine and olive oil.

Que aprovecha.