Focaccia with Tomatoes, Rosemary and Onions
Focaccia with tomatoes, rosemary and onions is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 21 g yeast (0.5 cube)
- 400 g flour
- 0.5 tsp fine sea salt
- 50 ml olive oil
- 40 g black olives (pitted)
- 150 g cocktail tomatoes
- 1 onion
- 4 sprigs Rosemary
- flour (for the work surface)
- coarse Sea salt
- Pepper (freshly ground)
Instructions
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1.
For the dough, dissolve the yeast in 200 ml lukewarm water. Mix the flour with the fine salt in a bowl. Add the dissolved yeast and half of the olive oil to the flour and knead everything into a smooth dough using the paddle attachment of an electric hand mixer. Cover and let rise in a warm place for about 45 minutes.
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2.
Preheat the oven to 200°C fan-forced. Then knead the risen dough again on a floured work surface, chop the olives, fold them in, and roll the dough into a flat disc about 30 cm in diameter. Place it on a baking sheet lined with parchment paper. Use a small spoon to press shallow indentations into the surface and pierce several times with a fork. Brush the top with the remaining olive oil.
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3.
Wash the tomatoes and halve them. Peel the onion and slice it thinly into rings. Remove the needles from two rosemary sprigs. Distribute the olives, onion rings and tomato halves over the dough. Sprinkle with coarse sea salt and pepper, then bake in the oven for about 35 minutes until golden brown. Cool on a wire rack.
