The delicate tomato focaccia is actually a traditional component of the Italian breakfast – but we also enjoy this flat, crispy bread with fresh tomatoes as an aperitif, side dish or as a snack between meals.
Ingredients
- 400 g flour
- 260 ml warm water
- 14 g fresh yeast
- 2 tsp salt
- 2-3 tbsp olive oil
Coating
- 1 tbsp olive oil
- 6-8 panicle tomatoes
- spices thyme, oregano, herbs of Provence
Servings: focaccia
Units:
Instructions
- Dissolve the yeast in water in a large bowl. Add salt and oil and mix.
- Gradually stir in the flour and knead in the bowl or on the counter.
- The dough should be soft and sticky. If possible, do not add extra flour, as it makes the dough firmer and not more fluffy.
- Place the finished kneaded dough in a bowl lined with oil and leave to rise for 30 - 45 minutes.
- Brush with oil, make dents in the dough with your fingers and spread the sliced tomatoes on top. Cover with spices of your liking.
- Let the dough rise again for 30 minutes.
- Place in the oven preheated to 200°C for 20-30 minutes until the dough is golden brown.
- Let it cool down and enjoy fresh.
What do you think?