Focaccia with tomatoes
Focaccia with tomatoes is a traditional Italian bread that impresses with its fluffy texture and aromatic topping. Perfect as an accompaniment to soups and salads, as a snack between meals or as a highlight at any party. With fresh tomatoes and aromatic herbs, this focaccia is a delight that can be prepared in just a few steps.
Preparation time 20 minutes
Cooking time 20 minutes
Ingredients
Ingredients
- 500 g flour
- 1 cube of fresh yeast or 2 packets of dry yeast
- 2 teaspoons salt
- 1 teaspoon sugar
- 300 ml lukewarm water
- 4 tablespoons olive oil
- 200 g cherry tomatoes
- 2 tablespoons olive oil
- 1 tbsp fresh rosemary or thyme
- coarse sea salt
Preparation
- Put the flour in a large bowl. Dissolve the yeast in the lukewarm water and mix with the sugar. Add the yeast mixture to the flour.
- Add the salt and 2 tablespoons of olive oil. Knead everything into a smooth dough that pulls away from the sides of the bowl. Cover the dough and leave to rise in a warm place for approx. 1 hour until doubled in size.
- Place the dough on a baking tray lined with baking paper and press flat with your hands. Press small indentations into the dough.
- Wash the cherry tomatoes, cut in half and spread over the pastry. Drizzle the remaining 2 tbsp olive oil over the tomatoes and the pastry.
- Sprinkle with fresh rosemary or thyme and sprinkle with coarse sea salt.
- Bake the focaccia in a preheated oven at 200°C (top/bottom heat) for approx. 20-25 minutes until golden brown.
