Cherry tomato, red onion and rosemary focaccia
53 min · 16 g protein · 163 cals / serving
A golden, dimpled focaccia with a golden, crisp-edged base and an airy, chewy crumb, studded with jammy blistered cherry tomatoes, sweet red onion and rosemary, and finished with flaky salt. Blended cottage cheese in the dough keeps it moist and springy, so the olive oil can go where you taste it: under the crust and over the top.
Ingredients
- 3/4 cup water, lukewarm
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp honey
- 1 1/2 cups cottage cheese (1%), 1% milkfat, blended smooth
- 1 1/3 cups bread flour
- scant 1/2 cup whole wheat flour
- 1 1/4 cups vital wheat gluten
- 1 1/4 tsp salt, plus a pinch of flaky salt for the top
- 1 1/2 tbsp olive oil, extra-virgin, divided
- 3 cups cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 2 sprigs fresh rosemary, leaves picked
Steps
- Stir the lukewarm water, yeast and honey together in a large bowl and leave 5–10 minutes, until foamy.
- Add the blended cottage cheese, both flours, the wheat gluten and the salt. Stir, then knead 6–8 minutes into a soft, sticky, stretchy dough (wet hands help). Cover and leave about 1 hour, until doubled.
- Spread 1 tbsp of the olive oil over the base of a 23×33 cm (9×13-inch) metal pan. Tip in the dough and stretch it gently towards the corners; if it springs back, wait 10 minutes and stretch again. Cover and leave 30–40 minutes, until puffy. Heat the oven to 425°F.
- Oil your fingertips with a little of the remaining oil and press deep dimples all over the dough. Press the tomatoes in cut side up, scatter over the onion and rosemary, drizzle with the rest of the oil and sprinkle with flaky salt.
- Bake on the lowest shelf 24–28 minutes, until deep golden on top, golden underneath when you lift a corner and crisp at the edges. Cool 10 minutes in the pan, then slide onto a rack. Best warm or the same day.
Good to know
Can I make the dough the day before?
Yes, and it tastes better for it. After kneading, cover and refrigerate up to 24 hours; let it warm up in the oiled pan for about 1 1/2 hours before dimpling.
Other toppings?
Olives, thinly sliced peppers or courgette, or a handful of halved grapes with the rosemary. Keep watery toppings to one layer so the crumb under them bakes through.
Will it taste of cottage cheese?
No. Blended smooth it disappears into the dough and just makes the crumb soft and moist; it browns a little faster, which is why the pan goes on the lowest shelf.
Per
- Calories
- 160
- Protein
- (40%)
- 16 g
- Fat
- (16%)
- 3 g
- Carbohydrates
- (44%)
- 19 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 342 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1953 kcal goes into the pot and 1453 g of ingredients comes out as about 1220 g of food: 160 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.