Skip to content

FOCACCIA con pomodorini Pachino & Cipollein italiano

This is a classic one. Cherry tomatoes & Sliced onions, a classic but still one of the best focaccias you can have! Everyone is going to love this focaccia.

Please have a look to the other Focaccia bread recipes I’ve posted here in my blog:

Let’s see what you need to do.


for 5/6 individual focaccias

  • 90ml of warm water
  • 2 ts of sugar
  • 7g of active yeast
  • 270g of flour
  • 25ml of olive oil
  • 1 ts of salt
  • 20 Cherry tomatoes, cut in half
  • 3 onions, sliced

Please note: you might need more water if the dough is too weak.

Please note: you will need extra olive oil at the end


  1. Place the yeast into the warm water in a bowl. Let it rest for 5 minutes.
  2. In the bowl of your standing mixer stir in the flour, olive oil, salt.
  3. Then add the yeast and water mixture
  4. Work this dough for at least 5 minute, 10 minutes if you are kneading it by hand
  5. Grease a plastic bowl and place the dough in it, cover it with clingfilm and leave it to raise for 1h.
  6. Turn the raised dough onto a floured surface
  7. Roll it out a little, must be 1,5cm.
  8. Transfer the rolled out dough into the baking sheet (lined with parchment paper)
  9. Cover the baking sheet with clingfilm and let it rest for 40 minutes.
  10. By using your fingertips, poke some holes into the focaccia.
  11. Pour some extra olive oil all over
  12. Top with sliced cherry tomatoes and onions.
  13. Sprinkle extra olive oil (plenty of it!) and some salt all over it.
  14. Bake in a pre-heated over at 180° for 20 minutes.


I added some chilli olive oil when I made my focaccia, are you into spicy food?!