Cherry Tomato Focaccia

Name: Cherry Tomato Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 to 12 portions
Ingredients: 2/3 cup (150 ml) olive oil; 1 recipe Pizza Dough for 8; 2 cups (280 g) yellow cherry tomatoes; 2 cups (280 g) red cherry tomatoes; 1 tsp chopped fresh thyme; 1 tsp chopped fresh rosemary; 3 cloves garlic, finely chopped; Fleur de sel; Pepper

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Preparation 15 min
Cooking 25 min
Waiting 30 min
Makes 8 to 12 portions

Featured in RICARDO Magazine COLLECTOR'S ISSUE (p. 71)

Vegetarian
Vegan
Nut-free
Lactose-free
Dairy-free
Egg-free

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Ingredients

- 2/3 cup (150 ml) olive oil
- 1 recipe Pizza Dough for 8
- 2 cups (280 g) yellow cherry tomatoes
- 2 cups (280 g) red cherry tomatoes
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 3 cloves garlic, finely chopped
- Fleur de sel
- Pepper

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C).
- On a 17 x 12-inch (43 x 30-cm) baking sheet, pour ½ cup (125 ml) of the oil. Press the dough onto the whole surface of the sheet, turning it a few times to coat with oil. Make small cavities in the dough with your fingertips. Let rise for 30 minutes.
- Meanwhile, in a bowl, combine the tomatoes with the remaining oil.
- Spread the herbs and garlic on the risen dough. Cover with the tomatoes. Generously season with salt and pepper.
- Bake for 25 minutes or until the crust is golden brown. Let rest for 10 minutes to allow the dough to absorb the oil. Cut and serve.

Note from Ricardo

If desired, add halved bocconcini cheese or slices of mozzarella di bufala 2 minutes before the end of cooking.

Personal Note

RICARDO Pizza Stone

39.99 $

This thick pizza stone can be used in the oven or directly on the barbecue. Convenient built-in handles allow for easy transport to the table.

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