Cherry tomato and red onion focaccia from The Glorious Vegetables of Italy (page 87) by Domenica Marchetti

  • bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • Serves : 6

  • EYB Comments

    Focaccia requires 20-55 hrs to make. See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Focaccia requires 20-55 hrs to make. See recipe for variation.

  • twoyolks on October 03, 2016

    This looks much prettier than it actually tastes. It's not bad but I would've liked more flavor from the dough itself. Simply, I've made better focaccia. I omitted the optional pancetta.

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