Genoese focaccia with cherry tomatoes and onion

Genoese focaccia with cherry tomatoes and onion
  • Difficulty;
    Very easy
  • Preparation time
    Over 2 hours
  • Cooking time
    20 minutes
  • Portions
  • Baking tin size
    Baking tin size
    Oven tray
  • Diet recipe
  • Vegan recipe
  • Vegetarian recipe
  • Without eggs
    No eggs
  • Without cooking
    No cook


Genoese focaccia with cherry tomatoes and onionA very easy focaccia, well leavened but which remains thin at the right point. Here is our version of the genoese focaccia, simple to make, with few ingredients and really very very tasty.

It is possible to season it in various ways, but we like this version with cherry tomatoes and onion (or spring onion) because it manages to be rustic and delicate, a real explosion of taste.

Very good to eat as a snack, to nibble even warm but excellent hot, freshly baked, to be served at the table instead of bread. Children will go crazy!

We recommend trying it as soon as possible to understand the ease and goodness of this thin focaccia! Start kneading in the afternoon to have the focaccia ready for dinner!


  • 12,3 oz (350 g) of flour 0 (or half manitoba)
  • 7 oz (200 g) of water
  • 0,7 oz (20 g) of extra virgin olive oil (plus a little for the surface)
  • 2 teaspoons of salt
  • 1 teaspoon sugar
  • 0,5 oz (15 g) of brewer's yeast (or 0,2 oz (6 g) of dry yeast, a little teaspoon)
  • Cherry tomatoes
  • Onion or spring onion


  1. In a bowl (but you can also use a planetary mixer) mix the flour with the salt and then add the other ingredients: yeast, sugar, oil and water (not cold!). If you have difficulty weighing the oil, consider an amount equal to a cup of coffee, while for the yeast consider a little teaspoon (see the photo to make yourself well aware of the size).
  2. Bowl with flour and salt, plus oil and dehydrated beer yeast Bowl with all the ingredients for the Genoese focaccia
  3. Knead with your hands (or use the planetary mixer) until a homogeneous mixture is obtained, cover with kitchen cling film and leave to rest for 30 minutes.
  4. Ingredients for the focaccia to be kneaded with your hands Loaf of focaccia ready for leavening
  5. Pick up the dough, create some creases, and with a wire of oil recreate the dough. Cover and wait about 1 hour. You can also put the bowl in the turned off oven.
  6. Folded dough of the Genoese focaccia Loaf of leavened focaccia
  7. Take the dough, grease a baking tin and stretch with the help of your fingertips. Put the pan in the oven off and let it leaven for another hour.
  8. Spreading the Genoese focaccia dough Focaccia spread in the pan
  9. Take back the focaccia and turn on the oven in static mode at 220°C. Sprinkle the surface of the focaccia with a mix of extra virgin olive oil and water, create small holes with your fingertips, season with cherry tomatoes and onion and bake at 220°C for about 20 minutes in a low oven shelf.
  10. After 1 hour of rest in the pan, the focaccia can be seasoned Genoese focaccia well cooked fresh from the oven