Focaccia with Fresh Tomatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, ideally type 550, type 405 will also work, but will not be quite as crispy
- 0.5 teaspoon ½ salt
- 20 g yeast, fresh
- 250 ml water, lukewarm
- 20 ml olive oil
- some thyme and rosemary, dried, for sprinkling, approx. 1 teaspoon each
- Sea salt, coarse, for sprinkling
- Olive oil for brushing
- some cocktail tomatoes, halved
Print Recipe
Pin Recipe Instructions
- First, the fresh yeast is slightly crumbled and dissolved in the lukewarm water. Then the flour is mixed with the dissolved yeast until the ingredients have roughly combined. Then add the salt and olive oil. The whole thing is then stirred until a smooth dough is formed.
- Covered with a clean kitchen towel, it must then walk for 90 minutes (at room temperature).
- After this time, you put olive oil generously on a baking sheet, put the dough on it and brush it generously with the olive oil.
- He then has to go again for half an hour. After the walking time, the dough still gets the typical holes that you can simply press in with your fingertips. If it sticks a lot, feel free to use some more olive oil. Finally, there are the halved cocktail tomatoes, the dried herbs and coarse sea salt on top.
- The focaccia then has to bake for about 20 minutes at 220 ° C and can then be served directly.
- Tip: Instead of tomatoes, olives or thinly sliced onions also go great.
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