Focaccia with fried tomato

Fragrant and aromatic, this focaccia with fried tomato is a superb idea for a delicious snack between meals. You can also prepare it in large quantities and take it to the beach or the office, depending on whether you are on holiday or not. And it’s also excellent as a mid-day snack. The only flaw is that perhaps it is not suitable for those on a diet or who prefer eating something light, because the tomato is coated in batter and fried. But sometimes it’s OK to fall out of line, isn’t it? If not, you can make your bread with fresh, uncooked (and certainly not fried) tomato for a lighter and equally tasty snack. This time we want to follow the recipe to the letter, dipping the tomato in batter and frying. Obviously, in this case, the focaccia is best if served hot. If you fill your bread with fresh, uncooked tomato you can also serve it cold, perhaps accompanied by a lovely cold beer!


90 minutes Total time
30 minutes Active time
Serves 4 persons
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Prepare a bread dough following our basic recipe and let it rise for 1 hour. Divide the dough into 4 pieces and roll them out into circles. Prick the dough with a fork, then coat it with plenty of oil and cover with a little whole sea salt. Let it rise again for 30 minutes. Bake for 30 minutes at 240°C. Cut the tomato into 3 cm thick slices. Prepare a tempura batter with Manitoba flour and water, making as many lumps in it as possible. Dip the tomato slices in the batter and fry in hot oil for 4 minutes, then drain and dry on kitchen paper. Slice the freshly baked focaccia and fill them with one or two slices of the fried tomato to make a lovely sandwich.

Before dipping the tomato slices in the batter you could add some salt to make them give up some of their moisture, then dry them with kitchen paper. The batter, once fried, will thereby remain better attached to the slices.
The word ‘focaccia’ comes from the Latin ‘focaccia’, derived from the female noun ‘focacius’ meaning "baked" under the grill. Today it is also used to mean ‘crushed’.

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