Focaccia with Tomatoes and Rosemary
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 5 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 450 g wheat flour, type 1050
- 450 g water, lukewarm
- 2 teaspoons sea salt
- 1 pinch (s) raw cane sugar
- 2 packs dry yeast
For covering:
- 10 cocktail tomatoes, or cherry tomatoes
- some dried rosemary
- 4 tablespoon olive oil
- some sea salt, coarse
Print Recipe
Pin Recipe Instructions
- Dough:
- Mix all ingredients into a smooth dough and let it rise covered in the refrigerator for 4-5 hours. It is best to use a large bowl so that the dough does not overflow.
- Then pour the dough into a deep baking sheet lined with baking paper (dripping pan or plum cake sheet). Stir the dough as little as possible so that the air bubbles stay in the dough. Then cover the dough and let it rise for another 40-50 minutes at room temperature.
- Cut the tomatoes into slices. Drizzle the focaccia with the olive oil and then top with the tomato slices. Finally, sprinkle with rosemary needles and coarse sea salt.
- Bake the focaccia in a preheated oven at 200 ° C for about 25 minutes until golden. Then take it out of the mold and let it cool on a wire rack for at least 20 minutes so that the focaccia does not tear if you cut it into strips, for example.
- The focaccia is nice and airy, fluffy and juicy and goes well with Mediterranean starters such as antipasti, salad or the like. The amount is sufficient as a side dish for about 4 people.
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