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Reminiscing about your last trip to Italy? Missing their incredible food? Not to worry, we’ve provided the secret for adding CROKINI cherry tomatoes to focaccia.


  • 450 g (2 1/4 cups) flour
  • 250 ml (1 1/4 cups) warm water
  • 1 packet baker’s yeast
  • 10 g (2 tsp) salt
  • 3 tbsp olive oil
  • 1 tsp powdered sugar

  • 250 g (1 1/4 cups) CROKINI cherry tomatoes
  • 1 tbsp fresh thyme
  • Parmesan cheese
  • A handful of black olives
  • Olive oil

The recipe

- In a bowl, combine the salt, flour, yeast, and powdered sugar.
- Pour in the warm water while mixing. Knead the dough first in the bowl, then on the work surface.
- Knead the dough until it is uniform and smooth.
- Work in the olive oil while kneading the dough.
- Form it into a ball and cover the dough with a clean, damp cloth. Allow it to rest for 1 hour in a warm location.
- When the dough has doubled in size, divide it into two dough rolls. Knead it and roll out with a rolling pin, sprinkle the dough with thyme, then add the CROKINI cherry tomatoes, and sprinkle with a little olive oil.
- Allow the dough to expand for 1 hour in a warm place on a sheet covered with baking paper.
- Heat the oven to 200°C (390°F) .
- Put the dough in the oven and bake for 15 to 20 minutes. After removing it from the oven, sprinkle the CROKINI cherry tomatoes with ground pepper, thyme, and Parmesan cheese.
- Serve with a green salad.