Delicious Airy Focaccia with Cherry Tomatoes and Herbs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g wheat flour (type 1050)
- 450 g water, lukewarm
- 2 teaspoons, leveled sea salt, coarse or Himalayan salt
- 1 pinch (s) cane sugar
- 2 packs dry yeast
- 10 cherry tomato (s)
- Herbs, dried (e.g. rosemary, oregano, herbs Provence etc.)
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Dough:
- In a large bowl, stir together the wheat flour, water, dry yeast, sea salt and cane sugar to a smooth batter. If you like, you can mix in some dried herbs now. Cover the dough and let rise for about 2 - 3 hours.
- Then pour the dough onto a baking sheet lined with baking paper, touching or stirring the dough as little as possible. Let rise again for about 30 minutes.
- Covering:
- Drizzle the focaccia with the olive oil, cut the tomatoes in halves or slices and distribute evenly on the dough. You can also spread fresh basil on the dough. Now bake the focaccia in the preheated oven at approx. 200 ° C for 25 minutes until golden yellow.
- Then let the focaccia cool on a wire rack and sprinkle with coarse sea salt and herbs as desired.
- The ingredients for the topping can be changed as you like, and it is also delicious with sun-dried tomatoes and olives!
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