Focaccia with cherry tomatoes


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    • 300 g Jolife cherry tomatoes
    • 500 g bread dough
    • Fine salt
    • Extra-virgin olive oil
    • Oregano


    Rinse the cherry tomatoes, cut in half and let drain in a strainer with a pinch of salt to eliminate the excess water, tossing occasionally. Oil a round or rectangular baking dish and cover the bottom of the dish with the dough, rolling it out with your hands. Sprinkle the dough with the cherry tomatoes, add a pinch of salt, a handful of oregano and a drizzle of oil and let the focaccia rise for another half an hour. Meanwhile preheat the oven to 200°C. Put the focaccia in the oven and bake for 20 minutes or more if necessary, until golden brown. Serve cold.