Sometimes, all we need is a small batch cherry tomato feta focaccia. This recipe is based on my foolproof and extremely popular no knead overnight focaccia recipe, but it's scaled down for when you need a smaller batch. This recipe has the same flavor profile as the viral "baked feta" recipe. It's creamy, tangy, and delicious.
If you’re looking for a more standard focaccia recipe, check out my other recipes: No Knead Focaccia Guide, Tomato Focaccia or my Cheddar Jalapeno Focaccia. Also check out my other small batch focaccia recipe made in a muffin tin.
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Ingredients
The small batch recipe comes together with basic pantry staples and a few fresh ingredients. You will need:
- Flour: I like to use 100% white all-purpose flour (unbleached preferred). However, feel free to sub in some whole wheat flour (up to 25% of the total flour amount). You can also use bread flour if you have it. Check out my Whole Wheat Focaccia recipe if that’s more your style.
- Yeast: I like to use Instant yeast when making no knead bread, but active dry yeast will work just fine too so don't feel like you need to go out and buy more yeast. Just make sure to bloom it in the water for a few minutes before making the dough mixture. You can also use fresh yeast but do adjust the quantity. When using fresh yeast instead of dry, use double the amount by weight.
- Olive Oil: It wouldn’t be a focaccia without copious amounts of extra virgin olive oil. You can reduce the amount slightly but keep in mind a traditional focaccia is supposed to be slightly oily. Or try my butter croissant focaccia instead!
- Cheese: This focaccia version uses creamy Greek feta cheese. I find that it caramelizes nicely but still stays creamy when you bite into it. If you are looking use different types of cheese, check out some of my other recipes like my onion gruyere focaccia and cheddar jalapeno focaccia recipes.
- Tomatoes: Use whole cherry or cocktail tomatoes. If you can get some colorful rainbow tomatoes, use those!
- Fresh herbs: I like to use fresh basil at the very end as garnish. You can use the whole leaves or cut them into strips.
Refer to the recipe card at the bottom of this page for a complete listing of ingredients and quantities.
How to Make this Small Batch Cherry Tomato Feta Focaccia Recipe
The process is quite straightforward but as always I encourage you read through the steps first so there are no surprises later.
Step 1. Mix: In a medium or large bowl combine the flour, salt, yeast, olive oil and room temperature water (Image 1). Mix with a wooden spoon until all the flour is hydrated (Image 2). The mix should be shaggy but not sloppy.
Step 2. Rise: Drizzle dough with a little olive oil, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight (Images 3-4).
Step 3. Deflate. The next day, 1 hour before you want to bake the focaccia, take the bowl out of the fridge and uncover it (Image 5). Using your hands deflate the dough slightly and transfer the dough to a buttered and oiled baking tray (Image 6).
Step 4. Shape. Shape it loosely by grabbing each end and folding it over like you would a letter. Flip the dough over so the seams are on the bottom. Cover the tray with a tea towel and set aside for 1-1.5 hours (Images 7-8).
Step 5. Dimple. Preheat your oven to 425F/220C. The dough should now have filled the baking pan and inflated slightly. Drizzle more olive oil over the dough and start dimpling with your fingers. You should start seeing some air bubbles.
Step 6. Dress. Add the cherry tomatoes and tangy feta cheese. Press down the ingredients again.
Step 7. Bake. Bake in the preheated hot oven for 18-22 minutes, until golden brown. Every oven is different, so your focaccia may need more time. Let the focaccia cool for 30 minutes before garnishing with fresh basil and enjoying it.
Expert Tips
- Weigh your ingredients. I am a big proponent of weighing ingredients when baking. This is how you get the best results and ensure consistency every time you make the recipe.
- Don’t rush the process. Let the dough rise in the fridge for at least 18 hours and you’ll need 1-2 hours for the second rise. The timing will depend on the temperature in your kitchen and how active the dough is.
- This is a high-hydration dough. Focaccia dough high a higher ratio of water to flour than many other bread recipes. It's okay, it'll be sticky to handle. Oil your hands as you manipulate the dough.
- Get creative! I love sharing approachable and easy to adapt recipes. Changing up the toppings is no big deal. Try kalamata olives, parmesan cheese, fresh rosemary, or sun-dried tomatoes. Use a little coarse salt at the end for extra crunch. You will find all my other focaccia recipes over on my baking recipes page.
Recipe FAQs
This is the ultimate make-ahead recipe because you can prepare the focaccia dough and refrigerate it for up to 3 days. Just make sure that it is covered so that it does not dry out.
I like to store the focaccia slices in an airtight container or freezer bag on the counter for 1 day or in the fridge for up to 3 days. For longer storage, freeze them for up to 6 months. Defrost and reheat in a toaster oven or air fryer. They will be just as good as freshly baked.
If you make this Cherry Tomato Feta Focaccia or any other baking recipes on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
Cherry Tomato Feta Focaccia (Small Batch)
Equipment
- Kitchen Scale - Affiliate Link
- 9 Inch round pan
Ingredients
For the Dough
- 2 cups All-purpose flour - 260 grams - Bread flour can also be used
- 1 teaspoon Kosher salt - 5 grams
- 1 teaspoon Instant yeast - 4 grams
- 1 tablespoon Extra virgin olive oil - 14 grams (Plus extra for drizzling)
- 1 cup Lukewarm water - 235 grams
- Extra olive oil for drizzling
For Baking and Garnish
- 1 teaspoon Butter - For greasing the pan
- 2 tablespoon Extra virgin olive oil, divided - for greasing the pan and for oiling the dough
- ½ pint Cherry tomatoes
- ½ cup Feta cheese (crumbled)
- Basil leaves for garnish
Instructions
- Mix. To a medium bowl, add 2 cups All-purpose flour, 1 teaspoon Kosher salt, 1 teaspoon Instant yeast, 1 tablespoon Extra virgin olive oil and 1 cup Lukewarm water. Mix with a wooden spoon or fork until all the flour is hydrated. The mix should be shaggy but not sloppy.
- Rise. Drizzle some olive oil over the top of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight at least 18 hours.
- Deflate. 1 hour before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Using your hands deflate the dough slightly and transfer the dough to a buttered and oiled baking tray.
- Shape. Shape it loosely by grabbing each end and folding it over like you would a letter. Flip the dough over so the seams are on the bottom. Cover the tray with a tea towel and set aside for 1-1.5 hours.
- Dress. Add ½ pint Cherry tomatoes and ½ cup Feta cheese (crumbled). Press down the ingredients again.
- Bake. Bake in the preheated oven for 18-22 minutes, until golden brown. Every oven is different, so your focaccia may need more time. Let the focaccia cool for 30 minutes before garnishing with fresh basil and enjoying it.
Notes
- Don’t rush the process. Allow the dough to rise in the fridge for at least 18 hours and you’ll need 1-2 hours for the second rise. The timing will depend on the temperature in your kitchen and how active the dough is. That being said, plan ahead!
- This recipe uses Instant yeast. But if you only have active dry yeast, you can bloom it in lukewarm water for 5 minutes before adding it to the dry ingredients.
- This recipe is tested with a 9-inch round cake pan.
Kay says
Made it and loved it. Will make again thanks so much.
Luay Ghafari says
Glad you liked it!