Tomato Focaccia
Tomato focaccia is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 cube yeast (21 g)
- 400 g flour
- 0.5 tsp Salt
- 50 ml olive oil
- flour (for the work surface)
- olive oil (for brushing)
- Pepper (from the grinder)
- coarse Sea salt
- 300 g cocktail tomatoes
- basil (to sprinkle)
Instructions
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1.
Preheat the oven to 200°C fan.
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2.
Dissolve the yeast in 200 ml lukewarm water. Mix the flour with the salt in a bowl. Add the dissolved yeast and olive oil to the flour and knead into a smooth dough using the paddle attachments of an electric hand mixer. Cover and let rise in a warm place for about 45 minutes.
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3.
Knead the dough again on a floured work surface. Roll it out into two rounds about 20 cm in diameter. Place on a baking sheet lined with parchment paper. Press small dimples into the dough surface with your knuckles and prick several times with a fork. Brush with olive oil and sprinkle with pepper and coarse sea salt. Arrange the washed tomatoes in the dimples and cover to let rise again for 15 minutes.
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4.
Bake in the oven for about 25 minutes. Serve sprinkled with basil.
