One of the dishes that are associated with Italian cuisine, apart from pizzas and pasta, is focaccia. Despite the fact that its preparation is not one of the shortest, it is not difficult to do. Focaccia with tomatoes and herbs is a very good snack for the party or evening.

Depending on the region of Italy, it may take various forms. Sometimes it is thin and crunchy (as in this case), and sometimes thicker and soft. The basic difference between focaccia and pizza is the time it takes to grow. At the first, it is much longer. You can make it with salt, rosemary, dried tomatoes, olives or, as in our case, with fresh ones.


  • 250 g of wheat flour + 4 teaspoons
  • 4 g of yeast powder
  • 60 + 90 ml of hot water
  • a flat teaspoon of salt
  • a flat teaspoon of sugar
  • cherry tomatoes (about 250 g)
  • favorite herbs (rosemary, thyme, oregano, basil …)
  • sea salt in the grinder
  • olive oil

We need to add 4 teaspoons of flour, a teaspoon of sugar and whole yeast to warm water. Cover with a cloth and leave in a warm place for about an hour to grow up.

Add the rest of the flour into the bowl, add a teaspoon of salt, 90 ml of warm water, a tablespoon of olive oil and
already prepared mixture from the previous step. Mix all of the ingredients (by hand or a mixer with a suitable mixer) until all will combine well and the cake will stop sticking – 10-15 minutes by hand, the machine is shorter.

We put the dough on a baking sheet with olive oil, roll it and gently stretch until it covers almost the entire surface (about 30×40 cm). We cover the sheet with a cloth and again set aside in a warm place for about an hour.

Tomatoes cut into thick slices. We put them on the dough and gently push them into them. Tomatoes should be prepared in advance so that juice can leak out of them. Do not keep them too cold – it’s good to have at least room temperature. We’re sprinkling everything with selected herbs and salt. Prepared dough again, but the last time, put aside for approximately 1 hour to rise.

We bake them for about 15 minutes at 220 degrees – it should only lightly bake. Crunchy cake perfectly tastes hot, sprinkled with olive oil. We also tried with fresh pesto – the perfect combination 🙂 If you prefer focaccia in a more fluffy version, reduce the size of the cake on the baking sheet.

Focaccia with tomatoes and herbs