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5 from 1 vote

Rustic Halloumi and Cherry Tomato Focaccia

Total Time1 hour 30 minutes
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.