Focaccia with Tomberry® Pearltomatoes


  • 800 grams Durum wheat flour
  • 7 grams dry yeast
  • 440 ml water
  • juice of ½ lemon
  • 7 grams salt
  • 125 grams Tomberry® pearltomatoes
  • 2 teaspoons olive oil (+ extra to grease)
  • 4 sprigs of rosemary
  • 8 sprigs of thyme
  • 1 tablespoon coarse sea salt


Mix the flour, yeast and lemon juice with 330 ml of water in a food processor with the dough hook. Add the salt (7 grams) after a few minutes. Wait until smooth dough has formed and pour the remaining water into the mixing bowl. After the water has been added, add the olive oil. Check the temperature of the dough with a digital thermometer. The dough is good at a temperature of 25°C. In the meantime, strip the sprigs of the rosemary and thyme and finely chop them, add them to the dough and knead through them until it is well mixed.

Press the dough flat, fold the sides to the middle and brush with olive oil. Turn the dough over so that it is on the fold and cover the top with olive oil. Fold the sides of the dough downwards to create a nice ball. Grease the baking tray with olive oil, put the dough into it, brush it with olive oil and press the dough flat. Let it rise for 2 hours at room temperature. Press the dough out every half an hour so that it is well spread at the end of the rising time. Greasing the dough with a little extra olive oil while rising.

Moisten your fingertips with olive oil and press into the focaccia dough at various places. Sprinkle the dough with the course sea salt and Tomberry® pearl tomatoes. Put the baking tray in a preheated oven of 200 degrees Celsius for 35 minutes until lightly golden brown.

Remove the focaccia and let the bread cool down.