Focaccia with Dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 405
- 4 ½ dl water, lukewarm
- 0.5 ½ cube yeast
- 2 tablespoon olive oil
- 1 tablespoon marjoram
- 1 ½ teaspoon salt
- 12 tomato (s), dried, cut into strips
- some sea salt, coarse
- some olive oil, for brushing
Print Recipe
Pin Recipe Instructions
- Put flour, yeast dissolved in water, olive oil, marjoram, salt and dried tomatoes cut into strips in a bowl and stir with a spoon (not with your hands) to form a batter. Moisten your hands with cold water and place the dough on a baking sheet lined with baking paper. Spread the dough thinly and let it rest for 30 minutes.
- Then slide the baking sheet into the middle of the cold oven and set the oven to 220 degrees. Bake for 30 minutes, remove and brush the surface with olive oil and sprinkle with sea salt.
- The focaccia is best served lukewarm and also tastes good as a light dinner with salad and raw ham.
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