Vegan Focaccia con Pomodorini
Focaccia con Pomodorini is a sun‑kissed Ligurian favourite: soft, pillowy bread topped with juicy cherry tomatoes, fragrant olive oil, and herbs. This fully vegan version uses no dairy, eggs, or animal fats — keeping the signature light, airy crumb, golden crisp crust, and the perfect balance of sweet roasted tomatoes and aromatic herbs. Delicious as a snack, side, or with soup and salad.
Shared by katty
Time
130 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #Dough;
- 500g strong white bread flour,, 7g instant dry yeast
- 1 tsp caster sugar,, 1 tsp fine salt,, 325ml lukewarm water
- 3 tbsp extra virgin olive oil (plus extra for pan and topping)
- #Topping;
- 250g cherry tomatoes, halved.. 1–2 garlic cloves, thinly sliced (optional)
- ½ tsp dried rosemary or oregano.. Flaky sea salt.. Extra virgin olive oil for drizzling
👩🍳 Instructions
- 1
Make dough: Mix flour, yeast, sugar, and salt in a large bowl. Add water and olive oil; stir then knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and rise in a warm spot until doubled in size (about 1.5–2 hours).
- 2
Shape: Grease a 28–30cm round or rectangular tin generously with oil. Press risen dough evenly into the pan; dimple the surface well with your fingertips, then drizzle generously with oil.
- 3
Top & rest: Arrange cherry tomatoes cut‑side up over the dough, scatter with garlic (if using), herbs, and plenty of flaky salt. Cover lightly and rest for another 20–30 minutes while heating oven to 200 °C (400 °F).
- 4
Bake: Bake for 25–30 minutes until deep golden and fragrant. Drizzle with a little more olive oil straight from the oven. Serve warm or at room temperature.