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
Focaccia with Dried Tomatoes
Focaccia with Dried Tomatoes

Instructions

  1. 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.
  2. 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.
  3. The focaccia is best served lukewarm and also tastes good as a light dinner with salad and raw ham.

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