Focaccia ai Pomodorini con Pasta Madre- Sourdough Focaccia with Cherry Tomatoes


This recipe has been prepared with the basic recipe I already posted for the “Pane Bruco – Caterpillar Bread”. The Caterpillar Bread basic sourdough is sufficient for two loaves, but you can prepare a Caterpillar Bread and some focaccia.

For the focaccia topping I used salt, rosemary and cherry tomatoes, but a plain focaccia is delicious as well. Other possible variations: olives, capers, sliced onions…..

Focaccia ai Pomodorini con Pasta Madre- Sourdough Focaccia with Cherry Tomatoes

  • Servings: 2 big focaccia or 4 smaller ones
  • Difficulty: easy
  • Print

Autor: Focaccia-ai-Pomodorini-con-Pasta-Madre-4


You need:

First rising

  • 1/2 cup starter
  • 1 cup water
  • 1 cup flour

Second rising

  • 2 cups flour
  • 2 teaspoons salt


  • Olive oil for the tray
  • 8 tablespoons water, lukewarm (alternative dry white wine!)
  • 8 tablespoons olive oil, or to taste
  • 24 cherry tomatoes
  • Fresh rosemary, to taste
  • Coarsely salt, to taste


  1. The evening before or early combine all the ingredients for the first rising into a bowl, cover and let sit.
  2. After 2-8 hours (2 hours by 30°C – 8 or more hours by normal room temperature) I added the additional flour and sort, knead shortly and let lit for a few hour until doubled. This can be the time you need for working or to go simply out.
  3. Give a final knead and shape two balls for 2 focaccias or 4 smaller balls for small round ones.
  4. Drizzle some olive oil on two trays and place the balls on it, brush with the dough with oil. Flatten lightly the balls with your hands and let rest for about 60 minutes to relax the dough in the oven (switched off, light on). You should get two rectangular focaccias of 25 to 35 cm or 4 round ones of about 23 cm.
  5. Now flatten the dough carefully down with your fingertips and place again into the oven to rest for about 30 minutes. Combine water and oil and pour over the focaccias. Work with your fingertips to traditional holes (don’t press though!) where the liquids will assemble!
  6. Place the cherry tomatoes into some of the holes and sprinkle with rosemary, sprinkle with salt. Let rise in the oven (switched off, light on) for about 60 minutes or until doubled.
  1. Preheat the oven to 220-250°C (I prefer high temperature) and bake for about 20 minutes or until golden brown.
  2. For a crunchy focaccia remove from the oven and transfer on a grid to cool down. In the meantime brush with additional olive oil if you like!

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8 thoughts on “Focaccia ai Pomodorini con Pasta Madre- Sourdough Focaccia with Cherry Tomatoes

  1. Pingback: Mediterannean Baked Fish | artandkitchen

  2. Pingback: Basic Bread Recipe | artandkitchen

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