Description
A fluffy and golden focaccia bread topped with sweet roasted cherry tomatoes and savory onion jam. This aromatic and flavorful flatbread makes a perfect appetizer, side, or centerpiece for any table.
Ingredients
Scale
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water
- 1 tsp sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 1/4 cup olive oil (plus more for drizzling)
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano or thyme
- Flaky sea salt, for topping
- For the Onion Jam:
- 2 large red onions, thinly sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp brown sugar
- Pinch of salt
Instructions
- In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and 1/4 cup olive oil. Mix into a sticky dough. Knead for 5–7 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- While dough rises, prepare onion jam: Heat olive oil in a pan over medium heat. Add onions and cook slowly for 15–20 minutes until soft and deep in color.
- Add balsamic vinegar, sugar, and salt. Cook another 5 minutes until thick and jammy. Let cool.
- Preheat oven to 425°F (220°C). Line a baking sheet or use a cast iron pan. Press dough out to about 3/4-inch thickness.
- Use your fingers to dimple the surface. Drizzle with olive oil, then top with cherry tomatoes, onion jam dollops, and dried herbs.
- Sprinkle with flaky salt. Bake for 20–25 minutes or until golden brown and puffed.
- Cool slightly before slicing and serving.
Notes
- Can be made ahead and reheated gently before serving.
- Try adding olives or vegan cheese for variation.
- Use yellow onions if red aren’t available—the jam will still be sweet and savory.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 4g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg