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LIGHT & AIRY FOCACCIA WITH CHERRY TOMATOES AND OREGANO — PERFECT LARGE HOLES AND SOFT CRUMB

By Delicious Recipes!Posted on
LIGHT & AIRY FOCACCIA WITH CHERRY TOMATOES AND OREGANO — PERFECT LARGE HOLES AND SOFT CRUMB

LIGHT & AIRY FOCACCIA WITH CHERRY TOMATOES AND OREGANO — PERFECT LARGE HOLES AND SOFT CRUMB

This focaccia dough turned out to be my best yet — with large airy holes inside and a soft, tender crumb thanks to adding olive oil during the stretching folds. Ideal for baking fluffy, flavorful Mediterranean-style bread.

🕒 Prep Time: 15 min

🍳 Rising & Folding: ~3 hours (including multiple rises)
🍽️ Bake Time: 10-13 min
🍰 Servings: 4 focaccias (mini loaves)

Ingredients

  • 500 g all-purpose flour (type BL55/550 preferred)
  • 375 ml room temperature water
  • 2 g dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 3 tbsp olive oil (plus extra for stretching and topping)
  • Cherry tomatoes (quantity as desired)
  • Dried oregano
  • Extra flour for working the dough

Instructions

  1. In a large bowl, combine flour and dry yeast. Create a well in the center and add water, sugar, and salt. Mix gently with a spoon or hands until just combined (about 1–2 minutes). The dough will be very soft and sticky—this is normal.
  2. Cover the bowl with plastic wrap and let the dough rise in a warm place (~28–30°C) for 30 minutes. Increase rising time if room is cooler.
  3. Generously flour your work surface, as the dough will be sticky. Drizzle 1 tbsp olive oil around the bowl edges. Using oiled hands, loosen the dough from the sides.
  4. Turn the dough onto the floured surface and gently stretch it with your hands, then fold it into quarters by pulling the edges before each fold. Handle the dough carefully to retain air bubbles.
    These stretch-and-fold steps help develop gluten for a better structure.
  5. Return the dough to the bowl, cover, and let rise again for 30 minutes in a warm spot.
  6. Repeat the stretch-and-fold step two more times, with 30-minute rests between. After the third fold, the dough will be firmer but still sticky.
  7. Flour the work surface again, turn out the dough, and gently stretch it. Divide the dough into 4 equal parts.
  8. Roll each piece into a mini loaf shape (“franzelă”). Cover and let rest for 15 minutes.
  9. Preheat the oven to maximum temperature (240–250°C). Place a baking tray or cast iron grill pan upside down inside to heat.
  10. Sprinkle some flour on parchment paper. Place each mini loaf on its own parchment sheet. Using oiled fingers, create dimples on the dough without stretching too much.
  11. Arrange cherry tomatoes lengthwise, pressing them gently into the dough. Drizzle a little olive oil over the tomatoes and sprinkle dried oregano.
    Optional: For two loaves, make deeper dimples, drizzle olive oil, sprinkle chopped rosemary and coarse salt, then use these for sandwiches.
  12. Transfer the focaccia (with parchment) onto the preheated tray in the oven. Bake for 10–13 minutes until lightly golden on top.
  13. Remove from oven, let cool completely, and store covered with plastic wrap. Focaccia tastes best after cooling fully.

💡 Tips

  • Use plenty of flour when handling sticky dough to prevent sticking.
  • Olive oil in the dough and during stretching keeps the crumb soft and moist.
  • Stretch-and-fold technique strengthens gluten without heavy kneading.
  • Let focaccia cool fully before slicing for best texture and flavor.

🍽️ Perfect For

  • Mediterranean-style bread baskets
  • Sandwich bases and sides
  • Sharing with family and friends

📝 Final Thoughts

This focaccia’s light airy crumb and flavorful topping make it a standout homemade bread. The careful folding method and olive oil addition create a tender texture with beautiful large holes, perfect for savoring fresh or in sandwiches.