Summary

Ingredients

• 500g flour
• 0.5 teaspoon ½ sugar
• 1 pack dry yeast
• 1 sachet mashed potato powder
• 0.5 teaspoon ½ salt
• 400 ml water, warm
• 0.5 ½ bottle wheat beer, room temperature
• 1 teaspoon thyme and rosemary, fresh or herbs from Provence, dried
• 1 tablespoon sea salt
• 250 g cocktail tomatoes
• olive oil
• possibly tomato (s), dried
• possibly olives

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Instructions

1. Mix the dry yeast with the flour in a large mixing bowl. Knead the warm water, sugar, salt, mashed potatoes and the white beer well with the dough hook of the hand mixer. Cover and let rise in the oven at 40 ° C for about 30 minutes.
2. Knead the dough briefly again. Transfer to a deep baking sheet lined with parchment paper. Prick frequently with a fork and sprinkle evenly with the herbs and sea salt. Place the halved cocktail tomatoes on top and drizzle well with olive oil. 3 tablespoon.
3. Let the focaccia rise for another 10-15 minutes. Bake in a preheated oven at 200 ° C for approx. 30 - 40 minutes (depending on the oven) until crispy. The focaccia also tastes good with dried tomatoes, olives or simply pure, warm or cold.