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A pure pleasure as an aperitif. A dough generously soaked in olive oil and for more flavor with fresh thyme and cherry tomatoes.
How to make perfect focaccia
The recipe is very simple, a bit like pizza dough that rises a little more. Easy and quick.
Let the dough rise, then spread it to soak it in olive oil. I have included several photos at the bottom of this article to show you how to penetrate the oil into the dough by applying pressure with your fingers. Don’t be afraid of the quantity of oil, it’s what gives all its flavor and softness to the focaccia. On the other hand, choose a good quality olive oil, it will only be better.
Here I added cherry tomatoes for a beautiful presentation with a little Provençal feel. You can replace the thyme with rosemary or Provence herbs. Some opt for a cheese topping, I haven’t tried it yet.
Do you know the origin of focaccia?
Focaccia originates from Italy where it has been prepared for centuries. It is said that it appeared in coastal regions where the sea air prevented the dough from rising much. Other sources find its origin in the fact that it was a simple and nourishing dish to restore strength to sailors and fishermen. To dig…
The dough is generously soaked with olive oil, the star ingredient of this recipe. This undoubtedly explains why focaccia has become widely spread in the south of France.
What topping for focaccia?
Focaccia is traditionally prepared without toppings, just soaked in olive oil and sprinkled with coarse salt.
Focaccia is therefore ideal for an aperitif. I admit that I also like serving focaccia instead of bread, for example with baked fish and Provençal tomatoes or barbecued meats, for example marinated filet mignon.
Cherry tomato focaccia
A pure pleasure as an aperitif. A dough generously soaked in olive oil and for more flavor with fresh thyme and cherry tomatoes. We prepare the dough. After a first rest, spread and incorporate the oil. After the 2nd rest, garnish and cook.
To prevent sleep
The focaccia is delicious while still hot. You can reheat it for 5 minutes at 200 C° before the aperitif.
Enjoy your food !
Enjoy