Cherry Tomatoes Flat Bread [Focaccia ai Pomodorini] – Italian Recipe

Hi guys, today I’m going to teach you how bake an incredibly soft Italian focaccia bread!

The ingredients you are going to need are:
-250 g of white flour
-3 g of salt
-10 g of butter
-75 g of olive oil
-6 g of yest
-10 g of white sugar
-15 cherry tomatoes

Preparation:
Put your yest and your sugar into a cup, mix with about 50 mls of water and let it rest for 30 minutes. When you’ll come back you’ll see that a lot of foam has formed on top of your mixture, this is a good sign and it means you yeast is working. If you can’t see any foam, it means that something hasn’t worked or that you yeast is not good.

Take your flour and, into a bowl, mix it with the salt and the yeast mixture, then add your butter and the rest of your water, form a smooth dough. Keep working it on the table, using the some olive oil to grease the table and your hands, so you don’t have to add more flour.

Pur your dough back in the bowl and cover it with a clean towel. Let it rise for 10 hours (I do it over night).
After ten hours, greese a trail (25X18 cm) and transfer your dough there. Spread it evenly and sprinkle some more oil on it.
Cover with a clean towel and let it rise for 8 more hours.

After 8 hours slice all of your tomatoes in halves, season them with oil and salt and push them inside your flat bread.
Turn the oven on at 180°C fan mode and once it’s hote, bake it for 30 minutes.

After 30 minutes, your Italian focaccia is ready!
Enjoy it as it is as a snack or apptizer.

Buon appetito!

Music from: