Fauxcaccia Squares deliver the tomato-covered pleasure of focaccia in a tender, quick savory cake—there is no yeast and no waiting for dough to rise. Olive oil and honey make the crumb supple, herbs and peppers keep it lively, and pockets of feta or mozzarella give each square a salty, creamy contrast.
The tomatoes do the decorating. Use a mix of colors, shapes, and sizes, then add thin onion rings, thyme, flaky salt, and Parmesan. Serve the squares warm as an appetizer, alongside soup or salad for lunch, or at room temperature as a picnic-friendly snack.
THE RECIPE
Fauxcaccia Squares
Prep25 min
Bake38 min
Total1 hr 15 min
Yield9 servings
Ingredients
Instructions
- Center a rack in the oven and preheat to 350°F (175°C). Butter or spray a 9-inch square baking pan. Line the bottom and two opposite sides with parchment, leaving enough overhang to lift out the baked cake.
- Slice large tomatoes; if they are very large, cut the slices in half. Halve smaller tomatoes. Arrange the pieces between paper towels and let them drain while you prepare the batter.
- In a large bowl, whisk together the flour, baking powder, thyme or oregano, fine sea salt, black pepper, and red pepper flakes.
- In a second bowl, whisk the eggs until blended. Add the olive oil and honey and whisk vigorously until smooth and emulsified.
- Pour the wet mixture over the dry ingredients and fold with a flexible spatula just until almost combined. Fold in the feta or mozzarella pieces; do not overmix.
- Spread the thick batter evenly in the prepared pan. Pat the tomatoes dry once more, then arrange them over the top, pressing them lightly into the batter. Add the thin onion slices and fresh thyme, if using.
- Brush the tomatoes and exposed batter lightly with olive oil. Sprinkle with flaky salt and a generous dusting of grated Parmesan.
- Bake for 32 to 38 minutes, until the cake is golden, the center springs back when touched, and a tester inserted into a cake-only section comes out clean. The tomatoes should look roasted and slightly concentrated.
- Cool in the pan for 10 minutes, then use the parchment handles to lift the cake onto a rack or board. Cut into nine squares and serve warm or at room temperature.
Tips and Storage
- Drain sliced tomatoes between paper towels so excess juice does not make the cake soggy.
- Cut all vegetables thinly; they need to soften during the relatively short baking time.
- Feta gives a tangy, crumbly result, while mozzarella creates mellow, melty pockets.
- Use whatever tomatoes taste best, but a mix of colors and sizes makes the most striking top.
- Store covered in the refrigerator for up to 3 days. Rewarm at 350°F for 5 to 8 minutes before serving.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.