Ligurian Cherry Tomato and Olive Focaccia: A Taste of the Italian Riviera
Imagine a warm, golden focaccia, studded with the vibrant hues of cherry tomatoes and the rich darkness of Kalamata olives. This is not just any bread, but a Ligurian Cherry Tomato and Olive Focaccia, a recipe that brings the flavors of the Mediterranean coast to your kitchen. Whether you’re a seasoned baker or a curious food enthusiast, this recipe promises a delightful experience. Perfect for an appetizer or a side to any meal, it’s a dish that will transport you to the seaside with every bite.
With its combination of juicy tomatoes, aromatic herbs, and salty olives, this focaccia is a celebration of simplicity and flavor. It’s a versatile bread that pairs well with a variety of dishes, or can be enjoyed on its own, dipped in a quality extra-virgin olive oil. Let’s embark on a culinary journey to the heart of Liguria with this mouthwatering recipe.
Recipe Details and Background
The Ligurian region, nestled between the mountains and the sea in northwest Italy, is renowned for its exquisite cuisine that highlights fresh, local ingredients. Focaccia, a staple in Ligurian households, is no exception. This particular Ligurian Cherry Tomato and Olive Focaccia is inspired by the traditional focaccia alla genovese, a bread that has been perfected over centuries.
Historically, Ligurian focaccia is known for its high-quality olive oil, a key ingredient that imparts a distinct flavor and a perfectly crisp crust. The addition of cherry tomatoes and olives not only adds to the visual appeal but also introduces a burst of flavor with every bite. This recipe is a testament to the Ligurian way of cooking, where each ingredient is chosen with care and the food is made with love.
The beauty of this focaccia lies in its simplicity, allowing the natural flavors of the tomatoes, olives, and herbs to shine through. It’s a dish that embodies the essence of the Mediterranean diet, which is celebrated for its health benefits and emphasis on plant-based ingredients. Whether served as an appetizer or as part of a larger meal, this focaccia is sure to impress with its balance of flavors and textures.
The Method: Crafting the Perfect Focaccia
Creating this Ligurian Cherry Tomato and Olive Focaccia is an art form, one that requires patience and attention to detail. The key to a successful focaccia is in the dough – it should be soft, slightly sticky, and well-hydrated to achieve that characteristic airy texture. When kneading the dough, aim for a smooth and elastic consistency, which will ensure your bread rises beautifully.
Another crucial step is the second rise after shaping the dough on the baking sheet. This allows the focaccia to develop its signature dimples, which are not only visually appealing but also hold pockets of flavor from the olive oil, herbs, and toppings. Be gentle when pressing the cherry tomatoes and olives into the dough to avoid deflating it.
When it comes to baking, a hot oven is essential. It crisps the exterior while keeping the interior soft and pillowy. Keep an eye on the focaccia during the last few minutes of baking, as the tomatoes can burn quickly. Once out of the oven, let the focaccia rest for a few minutes to settle the flavors before slicing into it. A final drizzle of olive oil can add an extra layer of richness and shine to the finished product.
Variation: Garlic and Rosemary Focaccia
For a fragrant twist on the classic, add thinly sliced garlic and extra rosemary to the topping. The garlic will caramelize in the oven, infusing the bread with a sweet and savory aroma that complements the rosemary’s piney notes.
Variation: Anchovy and Onion Focaccia
Embrace the flavors of the sea by incorporating anchovies and caramelized onions into your focaccia. The umami-rich anchovies and sweet onions create a complex taste profile that is both bold and satisfying.
Variation: Zucchini and Goat Cheese Focaccia
For a summery version, top your focaccia with thin slices of zucchini and crumbles of creamy goat cheese. The zucchini will soften and meld with the tangy cheese, offering a delightful contrast to the crisp bread.
Substitutions
While the traditional ingredients are recommended for an authentic Ligurian experience, there are substitutions you can make to suit your preferences or dietary needs.
Gluten-Free Flour: If you’re avoiding gluten, opt for a high-quality gluten-free flour blend designed for bread baking. Keep in mind that the texture may differ slightly from traditional focaccia.
Dairy-Free Cheese: For a dairy-free option, sprinkle your focaccia with your favorite plant-based cheese before baking. Choose one that melts well for the best results.
Different Olives: If Kalamata olives aren’t to your taste, feel free to use green olives or another variety. Just ensure they’re pitted and halved to integrate well with the dough.
FAQ Section
Q: Can I make the focaccia dough ahead of time?
A: Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking.
Q: How do I achieve a crispy crust?
A: Use a generous amount of olive oil on the baking sheet and ensure your oven is properly preheated. A hot oven is key to a crispy crust.
Q: Can I use dried herbs instead of fresh?
A: Fresh herbs offer the best flavor, but you can use dried if fresh aren’t available. Reduce the quantity by half, as dried herbs are more potent.
Q: What’s the best way to store leftover focaccia?
A: Wrap it in foil or store it in an airtight container at room temperature for up to 2 days. Reheat in the oven to refresh the crust.
Q: Can I add more toppings?
A: Absolutely! Feel free to customize with additional toppings like sliced garlic, onions, or different cheeses. Just be mindful not to overload the dough.
Ligurian Cherry Tomato and Olive Focaccia
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Oven
- Kitchen towel
Ingredients
Dough
- 2 1/4 cups warm water
- 1 packet active dry yeast 7g or 2 1/4 tsp
- 1 tbsp sugar
- 5 cups all-purpose flour more for dusting
- 1 tbsp kosher salt
- 1/4 cup extra-virgin olive oil plus more for drizzling
Topping
- 2 cups cherry tomatoes halved
- 1/2 cup Kalamata olives pitted and halved
- 2 tbsp extra-virgin olive oil
- 1 tsp coarse sea salt
- 1 tbsp fresh rosemary leaves chopped
- 1 tbsp fresh thyme leaves
- Freshly ground black pepper to taste
Instructions
- In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
- Add flour, kosher salt, and 1/4 cup olive oil to the yeast mixture. Stir until a dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 hours, or until doubled in size.
- Preheat your oven to 400°F (200°C). Grease a large baking sheet with olive oil.
- Punch down the dough and stretch it out on the prepared baking sheet to your desired thickness.
- Press cherry tomato halves and olive pieces into the dough. Drizzle with 2 tablespoons of olive oil and sprinkle with coarse sea salt, rosemary, thyme, and black pepper.
- Let the dough rise for another 20 minutes.
- Bake in the preheated oven for 20 minutes or until golden brown.
- Remove from the oven and let cool slightly before serving. Drizzle with more olive oil if desired.
Notes
