Focaccia Bread visual


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Yields: 8 servings
Portion: 1 Piece



  • 3 cups All purpose Flour
  • 1 tbsp. Yeast, fresh
  • ½ tsp. Salt
  • 1 cup Low fat milk
  • 15 ct Cherry tomatoes, chopped
  • ½ tbsp. Sugar, granulated
  • 6 ½ tbsp. Butter, unsalted
  • 30 ct. Cherry tomatoes (15 ct chopped, 15 ct whole for topping)
  • 7 ½ oz. Nutella®
Baked Good
All year round Banqueting
1 h


Mix all the ingredients except the butter in a food processor.  Gradually add the room-temperature butter. Once the mixture is smooth, leave it to rest covered with a cloth for 20 minutes.  Lightly grease the 10” cast iron skillet with food release spray, split the dough into three equal parts and place it in the pans. Cover the pans and put them into the proofing chamber at a temperature of 82°F until they triple in size.  Bake in a pre-heated oven at a temperature of 320°F for 40-45 minutes. Allow the breads to cool down, and slice to a thickness of about ½ inch. Cut the slices into triangles measuring approximately 2 ¼ inch on each side. Drizzle ¼ oz. of Nutella® on the first triangle,  place the second triangle onto the first spread triangle and repeat the same process. Drizzle with a Nutella® and decorate with pick of a cherry tomato.