Tomato Focaccia
Focaccia with tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 10 g fresh yeast
- 250 g flour
- 0.5 tsp fine sea salt
- 4 tbsp olive oil
- 100 g cocktail tomatoes
- 1 tsp Dried Italian herbs
- pepper (ground)
- flour (for the work surface)
Instructions
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1.
For the dough, mix the yeast with about 125 ml lukewarm water. In a bowl combine the flour and fine salt. Add the dissolved yeast and 3 tbsp olive oil to the flour and knead with the paddle attachment of an electric hand mixer into a smooth dough. Adjust the flour amount as needed. Cover and let rise in a warm place for about 45 minutes.
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2.
Preheat the oven to 200°C fan.
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3.
After rising, knead the dough again on a floured surface and roll it out into an oval flatbread. Place on a baking tray lined with parchment paper. Press shallow depressions into the surface with a small spoon or finger and brush with the remaining olive oil. Wash and halve the tomatoes, placing them in the depressions. Sprinkle with herbs, pepper, and bake in the oven for about 25-30 minutes until golden brown. Cool on a rack.
