Super Bubbly Focaccia With Cherry Tomatoes and Rosemary

Unlike more complex breads, focaccia thrives on a few key elements. First and foremost, quality olive oil is essential; it not only imparts flavour, but also contributes to the coveted tender yet crunchy texture. Secondly, the dough needs time to develop. While this recipes calls for a double rise, even a single, slow rise in the fridge can produce equally delicious results. Finally, don’t be shy about your toppings! Whether you prefer classic rosemary and sea salt or more adventurous choices, toppings are where you can get creative and add your personal touch.

Focaccia stands out in the bread world for its distinctive texture and flavour. Unlike standard bread, focaccia is characterised by its dimpled surface, which creates pockets for the olive oil to collect, resulting in a rich, savoury flavour. Focaccia is also incredibly versatile; it can be enjoyed plain with a drizzle of olive oil and a sprinkling of sea salt, or topped with a variety of ingredients such as herbs, vegetables or even cheese.

Focaccia dough does not necessarily need to rise twice. A single rise can produce excellent results, especially if a slow overnight rise is used in the refrigerator.
This longer, slower rise allows the dough to develop flavour and texture without the need for a second rise. However, the double rise in focaccia recipes serves several purposes. Firstly, it allows the yeast to ferment, which enhances the flavour, and the first rise relaxes the dough, making it easier to handle.
Secondly, after shaping, the second rise strengthens the gluten structure, making the dough lighter and more airy. This results in the characteristic open crumb and tender, chewy texture of focaccia. In addition, this longer fermentation period contributes to a complex flavour profile. Finally, it can increase digestibility by breaking down complex starches and proteins, which is particularly beneficial for those with mild gluten sensitivities.
If you’re short on time or prefer a quicker process, a single rise at room temperature will work just fine, even without prolonged figerator fermentation. The key is to let the dough rest and rise until it’s about doubled in size, whether it’s a single or double rise, to achieve the perfect focaccia texture.

The thickness of focaccia is a matter of personal preference, and both thick and thin varieties have their virtues.
Traditionally, a classic focaccia is often about 2.5 – 4 cm (1 to 1.5 inches) thick, providing a satisfying combination of crisp exterior and soft, airy interior. Experiment with different thicknesses to find your favourite version of this popular bread.

While focaccia is enjoyed in many forms throughout the Mediterranean region, it is particularly famous in Italy. Italians, like many cultures, have a deep love of bread and focaccia holds a special place in their culinary heritage.
Focaccia’s simplicity and versatility make it a popular staple in Italian cuisine. It can be enjoyed as a quick snack, as a side dish or even as a meal when filled with a variety of toppings.Whether it’s the classic rosemary and sea salt version or a more elaborate creation with olives, tomatoes or cheese, focaccia provides a canvas for culinary creativity.Its roots date back to ancient times around the Mediterranean, and today it remains a cherished part of Italian gastronomy, often served in homes and local bakeries throughout the country.

If you’re visiting Croatia, don’t go if you haven’t tried Komisku pogacu 😉
The invention of focaccia bread is attributed to ancient civilisations around the Mediterranean, making it difficult to pinpoint a single country as its origin. It has its roots in regions such as Italy, Greece and the wider Mediterranean, where flatbreads have been made for thousands of years. The word ‘focaccia’ itself comes from the Latin ‘focus’, meaning hearth or place for baking. Over time, different cultures and regions have developed their own variations of focaccia, resulting in the wide range of recipes and flavours we enjoy today.

Pizza dough and focaccia dough share some ingredients: flour, water, yeast and salt. The main differences are in texture and preparation. Focaccia dough is typically more moist and contains more olive oil, giving it a softer, chewier texture and a distinct flavour. Pizza dough, on the other hand, is usually drier and requires less oil, resulting in a crispier crust. While both are derived from basic bread dough, these variations in ingredients and cooking techniques create the unique characteristics that distinguish focaccia from pizza. So while they’re close cousins in the world of bread, each has its own delicious personality.