The recipe is very simple, a bit like a pizza dough that rises a bit more. Quick and easy.
Let the dough rise, then roll it, pour olive oil and press with you finger here and there. You’ll find below several photos to see how to get the oil penetrate into the dough, by pressing with your fingers. Don’t be afraid of the amount of oil, this is what gives focaccia its flavor and texture. Choose a good quality OVOO, focaccia will only be even tastier.
For this recipe I added cherry tomatoes for a nice presentation and a Provencal twist. You can replace thyme with rosemary or herbes de Provence. Some opt for a cheese filling, I haven’t tested it yet.
Focaccia is ideal for an apéro / apéritif appetizer pre-dinner drink. I admit I also like to serve focaccia instead of bread, for example with roast fish and Provencal tomatoes or barbecue, such as marinated pork tenderloin.