Foccacia with Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g wheat flour, type 550
- 10 g yeast
- 210 ml water, warm
- 9 cherry tomato (s)
- 1 tablespoon olive oil
- 1 ½ teaspoon salt, (Fleur de Sel)
- 4 teaspoons rosemary
- 1 teaspoon sage
- 4 tablespoon olives, green, chopped
Print Recipe
Pin Recipe Instructions
- Dissolve the crumbled yeast, salt and olive oil in warm water and mix well. Make a well in the flour, add chopped olives, rosemary and sage. Gradually add the mixture of water, oil, yeast and salt and knead well.
- Cover and let the dough rise for at least 1 hour. Then knead again and as flat cakes on a baking sheet. Spread the cherry tomatoes on top and press in firmly. Let rise for another 20 minutes.
- Sprinkle with fleur de sel and bake in the preheated oven at 200 ° C for about 25 minutes.
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