Bocaditos Exclusive: Jewel Studded Focaccia


July 20, 2016



Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Jewel Studded Focaccia, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including Kingfisher, Feast, Boca Tacos, and Downtown Kitchen.

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Jewel Studded Focaccia
Print Recipe
Jewel Studded Focaccia
Print Recipe
  1. In a large mixing bowl, stir together water, 2 tablespoons of olive oil, yeast, sea salt, and honey. Allow a few minutes for the yeast to dissolve.
  2. Add flours to the bowl and stir the ingredients together just until everything is combined.
  3. Once the dough has risen, roll it out into a circle-like shape about 3/4” thick.
  4. Place the shaped dough onto a greased baking sheet.
  5. Heat the oven to 425 degrees and allow the dough to rise for 20 minutes.
  6. Heat the two remaining tablespoons of olive oil in a small skillet over low heat. Add the garlic to the pan and sauté just until fragrant, about 30 seconds. Remove the garlic from the oil.
  7. Pour the oil over the dough and use a pastry brush to evenly cover the surface.
  8. Sprinkle sea salt, pepper, and fresh herbs onto the surface of the dough.
  9. Gently press the cherry tomatoes into the dough so that about half of each tomato is below the surface.
  10. Bake the bread for 20-25 minutes, or until the crust is golden brown.
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shelbyShelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog,, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.

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