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Cherry Tomato Focaccia

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  • Author: Stephanie Powers
  • Prep Time: 90
  • Cook Time: 20
  • Total Time: 110

Ingredients

Scale

For 10″ skillet

  • 1/3 recipe of my Perfect Pizza Dough
  • 15 cherry tomatoes, pierced once with a fork so they don’t burst in cooking
  • 1 teaspoon kosher salt
  • 4 tablespoons Extra Virgin olive oil

Instructions

  1. Prepare pizza dough as directed in the recipe and allow it to rise for about an hour, or until doubled in size. Punch down dough.
  2. Coat the bottom of the cast iron skillet with a thin layer of olive oil.
  3. Pre-heat the oven to 450 degrees. (Make sure your oven is clean first, or food residue may catch fire at this temp.)
  4. Stretch the dough ball out in the center of the skillet until it’s about an inch thick and allow it to rise a second time until it fills the pan, about 30 minutes. You don’t want to stretch the dough too thin, so it will only fill the skillet about 2/3 way before the second rise.
  5. After the dough has finished rising the second time, use your fingertips to gently dimple the top of the bread, giving it that definitive focaccia texture.
  6. Brush a thin layer of olive oil across the top of the bread and top with cherry tomatoes, pressing them into the surface so they won’t pop out while cooking.
  7. Add a bit of kosher or sea salt to finish the bread.
  8. Bake in the oven for about 20 minutes, or until the top of the bread is a nice golden brown.
  9. Slice and serve while hot!

Notes

  • Gluten-free: This is not gluten-free.
  • Vegetarian/Vegan: This is vegan.

Nutrition

  • Serving Size: 6