Home / Nico’s Cherry Tomato & Red Onion Focaccia (Thermomix & Conventional Recipes)

Nico’s Cherry Tomato & Red Onion Focaccia (Thermomix & Conventional Recipes)

 

Recipe: Cherry Tomato & Red Onion Focaccia

My beautiful mother Stella, was my “Focaccia Master”!

There wasn’t a day that went by when we would visit her back in Canada that she wouldn’t be cooking a focaccia, as something to nibble on during the day or pre-dinner, or to fill with sliced meats and cheese while still warm for a wonderful lunch!

If you’ve never baked bread before, this is the easiest bread you could start with, and it’s always a winner!

Here’s the recipe below for you to try. For those of you that have a Thermomix and use the Cookidoo Recipe Platform, you’ll also find it here for step-by-step guided cooking!

 

(Makes a 34 x 24 cm focaccia)

Thermomix Method

Dough

20 g extra virgin olive oil, plus extra to grease

400 g lukewarm water

7g (1 ½ tsp) dried instant yeast

500 g baker’s flour

2 tsp sea salt

  1. Lightly grease a large bowl with oil and set aside. Grease and line a baking tray (34 x 24 cm) and set aside.

  2. Place water, yeast and oil into mixing bowl, then mix 5 sec/speed 3.

  3. Add flour and salt and mix 20 sec/speed 6, then KNEAD | 2 min (see Tips). The dough will be quite wet & sticky which gives the characteristic soft crumb, so don’t be tempted to add any extra flour. 

  4. Place dough into prepared bowl, cover with a silicone bread mat or tea towel and set aside in a warm place to prove until doubled in size (approx. 1 hour).

  5. Place dough on prepared baking tray. With oiled hands, press out evenly to the edges of the tray, then cover with a silicone bread mat or tea towel and set aside to prove in a warm place for a further 30 minutes.

Focaccia Preparation & Topping

½ red onion, cut into squares (2 cm), layers separated (24 pieces)

12 mixed cherry tomatoes, cut in half

1 tbsp fresh rosemary, leaves only

3 tbsp extra virgin olive oil

1 tsp sea salt flakes, to sprinkle

  1. Preheat oven to 200°C.

  2. Place onion squares evenly spaced out on dough, then place a cherry tomato half, cut-side up, onto each onion square.

  3. Place rosemary and 1 tablespoon of the oil in a small bowl and stir to coat. Scatter rosemary mixture and salt over focaccia, then drizzle with the remaining 2 tablespoons of oil.

  4. Bake for 30–35 minutes (200°C) or until cooked through and golden brown. Serve warm straight from the oven or as a panino (sandwich) with your favourite fillings.

 

Conventional Method

Dough

20 g extra virgin olive oil, plus extra to grease

400 g lukewarm water

7g (1 ½ tsp) dried instant yeast

500 g baker’s flour

2 tsp sea salt

  1. Lightly grease a large bowl with oil and set aside. Grease and line a baking tray (34 x 24 cm) and set aside.

  2. Place water, yeast and oil into mixing bowl, then mix by hand until combined.

  3. Add flour and salt and mix together by hand until all combined and water has been absorbed into the flour and becomes a sticky dough. The dough will be quite wet & sticky which gives the characteristic soft crumb, so don’t be tempted to add any extra flour. 

  4. Cover with a silicone bread mat or tea towel and set aside in a warm place to prove until doubled in size (approx. 1 hour).

  5. Place dough on prepared baking tray. With oiled hands, press out evenly to the edges of the tray, then cover with a silicone bread mat or tea towel and set aside to prove in a warm place for a further 30 minutes.

  6. Continue from Focaccia Preparation & Topping section in Thermomix Method above.

Buon appetito!

 

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