# Focaccia with Cherry Tomatoes

Recipe by [Luca Martelli](https://fridge.menu/en/u/lucamartelli)

A soft Italian-style focaccia with a pesto-enriched dough, topped with roasted cherry tomatoes.

Servings: 6 · Baking

Vegan · Contains: gluten, nuts, soy

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

![AI photo: Focaccia with Cherry Tomatoes](https://image.fridge.menu/adaptations/hx23n797/8b43fdceee448bff1612ae6aaf3ea53525767c9c8632604dc086eec193f710ff.jpg)

## Ingredients

- 360 g [strong white bread flour](https://fridge.menu/en/i/flour)
- 4 g [yeast](https://fridge.menu/en/i/yeast)
- 6 g [salt](https://fridge.menu/en/i/salt)
- 250 ml [water](https://fridge.menu/en/i/water)
- 8 g [pine nuts](https://fridge.menu/en/i/pine-nut)
- 40 g [pesto](https://fridge.menu/en/i/pesto)
- 35 ml [water](https://fridge.menu/en/i/water)
- 2-3 g [salt](https://fridge.menu/en/i/salt)
- 25 ml [olive oil](https://fridge.menu/en/i/olive-oil)
- 250 g cherry tomatoes
- 0.5 tsp [brown sugar](https://fridge.menu/en/i/brown-sugar)
- 0.5 tsp [salt](https://fridge.menu/en/i/salt)
- 1 tsp [soy sauce](https://fridge.menu/en/i/soy-sauce)
- 1 tbsp [olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [apple cider vinegar](https://fridge.menu/en/i/apple-cider-vinegar)

## Steps

1. Put the strong white bread flour in a bowl, crumble in the yeast and add half the water. Mix, then add the pine nuts, salt and pesto diluted with water. Combine until smooth and knead briefly by hand.
2. Cover the bowl with a towel and leave the dough to rise at room temperature. (30 min)
3. Tip the dough onto the work surface and fold it: stretch the edges and tuck them into the centre on all sides, then shape into a ball.
4. Return the dough to the bowl, cover with a towel and leave to rise. (20 min)
5. Repeat the folding twice more; before the last fold, grease the bowl with olive oil.
6. Leave the dough to rise at room temperature. (60 min)
7. In a jar, mix the brown sugar, salt, soy sauce, olive oil and apple cider vinegar, close the lid and shake well.
8. Wash and dry the cherry tomatoes, coat them with the dressing and place on a tray lined with foil and baking paper.
9. Grill the tomatoes in the oven at 220°C. (11 min)
10. Take the dough out, tip it onto a work surface dusted with semolina, stretch it out with your fingers and place it into a greased 30x40 cm tin.
11. Leave the dough to rest. (60 min)
12. Pour the mixed oil, water and salt over the focaccia, spread evenly and press in with your fingers.
13. Add the cherry tomatoes and bake the focaccia in an oven preheated to its maximum temperature. (12 min)

## What was changed

The roasting temperature for the tomatoes was set to , the midpoint of the original range, since this market states a single oven temperature.

Published 2026-10-08

https://fridge.menu/en/r/focaccia-with-cherry-tomatoes-hx23n797

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