Imagine the aroma of freshly baked focaccia wafting through your kitchen, the golden crust glistening with olive oil, and the delightful combination of juicy cherry tomatoes and savory anchovies beckoning you to take a bite. This Tomato and Anchovy Focaccia is not just a recipe; it's an experience that transports you straight to the heart of Italy with every mouthful. Perfectly crispy on the outside and soft on the inside, this focaccia is ideal for sharing or savoring all on your own. Ready to impress your family and friends? Dive into this easy-to-follow recipe and discover the art of making your own Italian focaccia that will leave everyone asking for more!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 500g all-purpose flour
- 350ml warm water
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 4 tablespoons olive oil
- 200g cherry tomatoes
- 100g anchovy fillets
- Fresh rosemary
Instructions
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture along with 2 tablespoons of olive oil.
- Using a wooden spoon or your hands, mix the ingredients until they come together to form a rough dough.
- Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the toppings. Cut the cherry tomatoes in half and set them aside. Drain the anchovy fillets and pat them dry with a paper towel.
- Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet or a large baking pan, and stretch it out with your hands to fit the shape of the pan.
- Preheat your oven to 220°C (428°F) while you prepare the focaccia.
- Using your fingers, create dimples all over the surface of the dough. Drizzle the remaining 2 tablespoons of olive oil over the top, ensuring it seeps into the dimples.
- Evenly distribute the halved cherry tomatoes and anchovy fillets over the surface of the focaccia. Sprinkle fresh rosemary leaves on top for added flavor.
- Let the focaccia rest for an additional 15-20 minutes to allow it to rise slightly before baking.
- Once the oven is preheated, bake the focaccia for 20-25 minutes, or until it is golden brown and cooked through.
- Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slice the focaccia into pieces and serve warm or at room temperature, drizzled with a little more olive oil if desired.
Tips
- Activate Your Yeast: Make sure your water is warm but not hot—around 100°F (37°C) is ideal. This helps the yeast activate properly, ensuring a good rise.
- Knead Well: Knead the dough until it is smooth and elastic. This step is crucial for developing the gluten, which gives the focaccia its delightful texture.
- Don’t Skip the Resting Time: Allowing the dough to rise in a warm place is essential for achieving that light and airy focaccia. Be patient and let it double in size for the best results.
- Use Quality Ingredients: Since this recipe has few ingredients, use the best quality olive oil, anchovies, and fresh rosemary you can find. This will elevate the flavors significantly.
- Experiment with Toppings: Feel free to add other toppings like olives, garlic, or different herbs to personalize your focaccia. The base recipe is versatile and can be adapted to your taste.
- Serve Warm: For the best experience, serve your focaccia warm, drizzled with a little extra olive oil or accompanied by a side of balsamic vinegar for dipping.
- Store Properly: If you have leftovers, store them in an airtight container at room temperature for up to two days. You can reheat it in the oven to restore its crispiness.
Nutrition Facts
Calories: kcal
Carbohydrates: 75g
Protein: 30g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 50mg
