Focaccia with Pine Nuts and Yellow Cherry Tomatoes
A light and elegant focaccia that transforms simple ingredients into a sophisticated snack or appetizer. This version combines earthy porcini mushrooms sautéed with garlic and sage, topped with sweet yellow cherry tomatoes and toasted pine nuts on a crispy focaccia base. The contrast of tender mushrooms, bursts of fresh tomato, and nutty pine nuts creates layers of flavor and texture that feel restaurant-quality yet approachable. Perfect for casual entertaining, light lunches, or as a pre-dinner bite, this focaccia celebrates quality ingredients without heaviness. The warm sage-infused oil permeates the bread, while the brief oven time keeps everything moist inside with a golden crust. Ideal for those who appreciate Italian cuisine's restraint and balance.
Ingredients
- 1 focaccia base (Exquisa brand)
- 1 clove garlic, peeled
- sage, fresh(optional)
- 1 tablespoon extra virgin olive oil
- 6 yellow cherry tomatoes, halvedred cherry tomatoes1:1tomatocolor
reds are more acidic and standard
- 1 ½ oz pine nuts
- 3 ½ oz porcini mushrooms, cleanedcremini mushrooms1:1umamivegetable
cremini are milder, less earthy
- salt(optional)
Instructions
- 1
Preheat oven to 375°F convection mode or 400°F static mode
- 2
Clean mushrooms to remove soil
- 3
Peel garlic clove
- 4
Rinse and prepare sage leaves
- 5
Sauté mushrooms, garlic, and sage in a pan with salt and olive oil for a few minutes
- 6
Rinse yellow tomatoes and halve them
- 7
Place focaccia base on a baking sheet and prick with a fork
- 8
Top with sautéed mushrooms, halved tomatoes, and pine nuts
- 9
Bake for 15 minutes
- 10
Serve warm
Tips
Sauté mushrooms until golden before topping to concentrate their earthy flavor and prevent excess moisture from making the bread soggy.
Pierce the focaccia base thoroughly with a fork in a grid pattern to prevent it from puffing unevenly and to help toppings embed into the dough.
Serve immediately while the bread is still warm so the cheese on the base (if present) remains melted and the crust stays crisp.
Good to Know
Wrap cooled focaccia in foil or airtight container; keeps 1-2 days at room temperature. Reheat gently in 160C oven for 5 minutes before serving.
Prepare and sauté mushrooms with garlic and sage up to 4 hours ahead. Assemble focaccia no more than 30 minutes before baking to prevent bread from absorbing excess moisture.
Serve warm as a light lunch, appetizer, or snack board item. Pairs well with a fresh salad, chilled white wine, or sparkling water.
Common Mistakes
Don't skip pricking the focaccia base to avoid large air pockets that prevent even topping distribution.
Don't add wet toppings directly without brief pan cooking to avoid a soggy, undercooked crust.
Substitutions
reds are more acidic and standard
FAQ
Can I make this focaccia ahead and reheat it?
Yes. Cool completely, wrap in foil, and store at room temperature up to 2 days. Reheat unwrapped in a 160C oven for 5-7 minutes until the crust crisps and the inside warms through. Don't microwave as it will soften the base.
What if I don't have porcini mushrooms?
Use cremini, button, or portobello mushrooms in the same quantity. They lack porcini's earthy depth, so add a pinch of dried porcini powder or soy sauce to the pan for umami. Shiitake mushrooms also work well as a premium alternative.
Can I freeze leftover focaccia?
Yes, wrap cooled pieces individually in plastic wrap and foil; freeze up to 1 month. Thaw at room temperature and reheat in a 160C oven for 8-10 minutes. The crust may be slightly less crisp than fresh but still pleasant.