# Cold-Fermented Focaccia with Tomatoes and Garlic Oil

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A slow, cold-fermented focaccia topped with cherry tomatoes, red onion, rosemary and a garlic olive oil.

Servings: 1 · Cook 25 min · Baking

Vegan · Contains: gluten

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Cold-Fermented Focaccia with Tomatoes and Garlic Oil](https://image.fridge.menu/adaptations/6pxnltmw/832131b47dbb9cdab539677439998da3266838ea8cf56165f1cfcc7bd74a4679.jpg)

## Ingredients

- 350 ml Water
- 10 g Yeast
- 200 g Plain flour
- 200 g Durum flour
- 50 g Wholemeal flour
- 1.5 tsp Salt
- 2 tbsp Olive oil
- 2 clove Garlic — crushed
- 100 g Tomato
- 1 pcs Red onion — thinly sliced into wedges
- 3 pcs Rosemary — sprigs, needles only
- 1 tsp Salt

## Steps

1. Dissolve the yeast in room-temperature water, add the flour and mix briefly to a smooth dough.
2. Cover the dough and let it rest for autolyse for 45 minutes.
3. Add the salt and knead the dough on low-medium speed with a mixer for 1-2 minutes, or fold it by hand several times until smooth.
4. Transfer the dough to a bowl greased with olive oil.
5. Cover the bowl with a lid or a clean cloth and leave to rise on the counter for 2 hours.
6. Afterwards, place the dough in the fridge overnight, for at least 8-12 hours.
7. The next day, take the dough out of the fridge 3 hours before baking.
8. Let it rest in the bowl for 1 hour, then transfer the dough to a small baking tin or ovenproof dish about 23 x 30 cm.
9. Wet your hands with cold water and gently stretch the dough so it fills the tin to the edges.
10. Let the dough rise in the tin for 2 hours in a warm place, until doubled in size.
11. Make small dimples in the dough with damp fingertips.
12. Be careful not to press your fingers all the way through to the bottom of the tin.
13. Mix the olive oil with the crushed garlic until smooth.
14. Drizzle the dough with this mixture, scatter over the red onion and cherry tomatoes, pressing them lightly into the dough.
15. Sprinkle with roughly chopped rosemary and flaky salt.
16. Bake the focaccia in a preheated fan oven at 210°C for about 25 minutes, until the bread is crisp and golden.

Published 2026-10-08

https://fridge.menu/en/r/focaccia-6pxnltmw

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=6pxnltmw · Something wrong? Tell us — no account needed. Write to hello@fridge.menu