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+ servings

Focaccia Bread #BreadBakers

A simple and quick Focaccia which is topped with cherry tomaotes and herbs and drizzled with olive oil, perfect as a side or a starter.
5 from 1 vote
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Course: Appetizer, Breakfast, Main Course
Cuisine: Italian
Keyword: Baking, Bread, EasyBread, Focaccia
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 1 8.5 x 8.5 Square Loaf
Author: Renu Agrawal-Dongre


  • 250 gms All Purpose Flour/ Plain Flour /Maida
  • 10 gms Semolina /Rava
  • 1 (7 gms) Fast action Dry yeast (2 1/2-3/4 teaspoon)
  • Salt to taste + more for Sprinkling
  • 160 ml Luke warm water more or less might be required
  • 25 ml of olive oil + extra
  • 1 tbsp of herbs - Crush lightly with your palms (I used dry oregano, basil and parsley, one can use any combination. Try using fresh herbs (Optional))
  • 3-4 cherry tomatoes halved Optional
  • 5-6 Julienne Onion strips  Optional


  • Mix the flour, semolina, yeast and salt.
  • Mix the water with Olive oil.
  • Make a well in the center of dry ingredients, gradually add in the water and oil mixture and start mixing it slowly with your hand.
  • Once it forms a rough shape, take the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and springy to touch.
  • Place the dough in a large floured mixing bowl and leave to rise in a warm place for 60-90 minutes until double.
  • Preheat the oven to 200 Degrees C.
  • Grease a baking tray (8.5 inch x 8.5 inch) with oil and  sprinkle some salt.
  • Place the dough in a oiled baking tray. Rub some oil in your fingers and prod out the dough to the edges of the tray.
  • Press the tomatoes and onion into the dough.
  • Sprinkle with salt and drizzle olive oil on the top.Bake it in a preheated oven for 30 minutes until golden and cooked through.
  • Remove from the oven, let it cool for 5-10 minutes.
  • Flip, cut and serve.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu