The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Autumn harvest focaccia

Edthebread's picture

Autumn harvest focaccia

Hi all

Thanks for the advice from those of you who responded to my question about green cherry tomatoes to be used in focaccia.  I went ahead and used them without pre cooking, and here are the results.  I used Peter Reinhart's pain a l'ancienne dough with 30% whole wheat, then made it into a focaccia after retarding overnight.  I topped it with olive oil in which had been soaked italian herbs and two large crushed garlic cloves.  As you can see, I used up all our remaining cherry tomatoes, in varying stages or ripeness, all of which were fairly small.  The green tomatoes softened up nicely while cooking, and had a slighly sour taste in the bread, which was a nice savory twist.

jcking's picture

I had to smile; at first glance they looked like jelly beans :-)

Well done,


davidg618's picture

about the green tomatos not softening. Nice Bread!

David G

jstreed1476's picture

It would be the talk of any food-centric gathering :-)

I've been plotting a "harvest focaccia" of my own lately, using pureed pumpkin or sweet potatoes/yams. After seeing yours, I'm definitely going to try it next weekend.