What better gift for the Holidays then the gift of Homemade Bread. This focaccia is simple to make and one of our family favourites. I have taken this traditional Italian bread and have given it a Cypriot twist topped with Halloumi cheese, tomatoes and Greek oregano.

Food Styling tip: Gift it in a bamboo steam basket for a beautiful presentation and a package they can use in their own kitchen. Tie it with a ribbon and add some evergreen for a Holiday Gift and presentation.

Delicious served with quality olive oil and black pepper for dipping. We love to enjoy it as a sandwich with Prosciutto, Genoa Salami, Provolone Cheese, roasted hot peppers and arugula.

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5 from 1 vote

Rustic Halloumi and Cherry Tomato Focaccia

Total Time1 hour hr 30 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: Cypriot, Italian

Materials

Dough

• 1 1/2 cups warm water
• 1 tbsp quick rise dry yeast
• 1 tsp of sugar
• 3 tablespoons olive oil
• 1 1/4 teaspoons salt
• 3 1/2 cups all-purpose flour

Toppings

• 1/2 cup Halloumi Cheese diced in 1/2 inch cubes
• 1 pkg cherry tomatoes on the vine
• 1 tbsp dried oregano

Instructions

• Oil a 9 inch round spring form pan with 1 tbsp of oil.
• Add the flour and sea salt into a large bowl and make a well in the middle. Drizzle the remaining
• 2 tbsp of oil. In a large measuring cup or bowl, add water, yeast and sugar, and mix with a fork. Leave this for a few minutes until it starts to foam. Slowly pour it into the well of flour mixing with a fork.
• As soon as all the ingredients come together, knead 1 minutes until you have a smooth, sticky soft dough.
• Spread dough in the bottom of springform pan. Cover with a towel and let rest at room temperature for 1 hour or until dough has doubled in size.
• While dough is rising, preheat of to 375F.
• Gentle Poke holes with your finger tips on top of dough. Spread halloumi cheese on top.Then top with tomatoes and sprinkle with oregano.
• Bake for 30-35 minutes until golden brown. Let stand for 5 minutes and remove from pan.
• Serve with quality olive oil and black pepper for dipping.