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Cherry Tomato Mini Focaccias

Cherry Tomato Mini Focaccias are perfect as an appetizer or to enjoy during a picnic. Here’s how to make incredibly soft mini focaccias with an easy and quick recipe, even without yeast.
Recipe Cherry Tomato Mini Focaccias
  • Difficulty Easy
  • Preparation 30 minutes
  • Cooking 15 minutes
  • Servings for Serves 8 people

If you’re looking for Super Soft Mini Focaccias to enjoy as a snack or during a picnic, the Cherry Tomato Mini Focaccias Recipe is perfect for you. Soft, fragrant, and easy to make, these focaccias will be the stars of your table because, with their simplicity, they can win over even the most discerning palates. There are many kinds of Savory Mini Focaccias you can prepare starting from the same dough: with olives, onions, zucchini, or, as in this case, with cherry tomatoes and oregano. You’ll get a sort of Apulian-style Mini Focaccia with Cherry Tomatoes that is simply outstanding!

To achieve a Soft Focaccia, each step of the preparation is important. However, the key roles are played by the proofing and the baking process. The proofing happens in two stages: first with the whole dough and then with the formed mini focaccias. As for baking, an emulsion of water, olive oil, and salt is brushed on top, giving the soft focaccias their unique crunchy crust. Just before baking, you’ll top them with cherry tomatoes and oregano. Nothing too complicated.

If you love leavened dough and focaccia is your passion, try the recipes for Barese Focaccia or the more classic Genoese Focaccia in its Original Recipe. Also delicious is the Potato and Rosemary Focaccia—definitely worth a try.

Ingredients for Serves 8 people

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Method

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  1. To prepare the Focaccine with Cherry Tomatoes, pour warm water and milk into a bowl and add sugar and yeast. Mix well to dissolve the ingredients completely.
  2. Then add the oil followed by the two types of flour, gradually mixing in with a spoon and then using your hands. Finally, add the salt.
  3. Continue kneading until you have a smooth, homogeneous, and elastic dough. Place it in a bowl covered with plastic wrap to rise for a couple of hours or until it has doubled in size. To help it rise, you can place it in the turned-off oven with the light on.
  4. After the first rising, roll out the dough to a thickness of half a centimeter and use a 10 cm round cutter to create as many discs as possible.
  5. Place the discs on a baking tray lined with parchment paper, ensuring they are spaced apart. Gather any excess dough, knead it again, and cut out additional focaccine.
  6. Let them rise again in the turned-off oven with the light on for one hour or until they have doubled in volume.
  7. Meanwhile, wash the cherry tomatoes and cut them in half.
  8. Prepare the emulsion by mixing water, oil, and salt together.
  9. Once the focaccine have risen, use your fingers to create the characteristic dimples on the surface. Distribute the emulsion over them and top with the halved cherry tomatoes and oregano.
  10. Bake at 200°C (392°F) for 15-18 minutes until the surface is slightly golden.
  11. Remove the Focaccine with Cherry Tomatoes from the oven and let them cool slightly before serving. Finally, remember to download our App with exclusive content and fewer ads!
    Tomato Focaccine

Tips

You can prepare these Small Flatbreads with your favorite filling or keep them plain by sprinkling some coarse sea salt and fresh rosemary needles on top.

Storage

The Tomato Flatbreads can be stored in plastic bags for 2-3 days. If they become a bit stale, you can reheat them in the oven for a few minutes before serving.

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