Focaccia With Red Onions And Cherry Tomatoes By Michel Nilles


In the summer, there is nothing better for many people than having a barbecue together with friends. Focaccia with red onions and cherry tomatoes are a delicious addition to the vegan food that should not be missing on any barbecue party.

Servs: 6
Prep Time: 02:00 – Cooking Time: 00:15 – Total Time: 02:15


250 ml Lukewarm Water
1 pack Dry Yeast
1 Tsp Sugar
500 g Wheat Flour
1 Tsp Salt
4 Tbs Olive Oil
125 g Cherry Tomatoes
2 Red Onions
1 Tsp Himalayan Salt


Stir water, dry yeast and sugar and let stand for about 10 minutes.

Mix flour and salt in a large bowl. Add yeast mixture and olive oil and knead thoroughly for about 10 minutes.

Cover in a warm place for about 1 hour.

In the meantime, place the pizza stone on the grill for heating or simply heat it up in the oven as instructed.

Knead the dough again and roll it out on slightly floured baking paper. Cover for another 30 minutes. Press evenly into the dough with your finger and add the cherry tomatoes.

Halve the onions and then cut into rings. Spread together with the sea salt on the dough and generously sprinkle the focaccia with olive oil.

Place the pizza stone on the grill and place the focaccia with the baking paper on top. Bake in a closed grill for about 10 minutes until golden brown.

Bon appetit


If there is no pizza stone, you can bake the focaccia in the oven for about 15 minutes even at 200 ° C top and bottom heat. Be sure to check in between.


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