Focaccina Farina Integrale con Pomodorini

Focaccina Farina Integrale con Pomodorini is a whole-wheat miniature focaccia topped with cherry tomatoes, originating from Ravenna, Italy. While focaccia itself traces back to ancient Roman *panis focacius* and is most famously associated with Liguria, this regional variant from Emilia-Romagna substitutes refined flour with whole-wheat (*farina integrale*) for a nuttier, denser crumb. The pomodorini (cherry tomatoes) are typically halved and pressed into the dough, releasing their juices during baking to create pockets of sweet acidity.

A great version exhibits a crisp, golden crust and a soft, airy interior despite the whole-grain base, achieved through proper hydration and high-quality extra-virgin olive oil. The tomatoes should be intensely flavored, not waterlogged, and generously seasoned with flaky sea salt and perhaps oregano or rosemary. The balance between the wholesome flour and the bright tomato acidity is key.

At Forno Pasticceria Nonna Iride in Ravenna, as noted by creator *Franchino Er Criminale*, this focaccina is a specialty. The bakery’s interpretation likely emphasizes local ingredients, including olive oil from the Romagna hills. Regional variations of focaccia across Italy include the classic Genovese (simple oil and salt), Barese (with cherry tomatoes and olives), and Recco (stuffed with cheese). The whole-wheat version with pomodorini is less common, reflecting a modern appreciation for rustic, nutritious bread. The dish is best enjoyed warm, straight from the oven, as a snack or light meal.