Tomatoes Focaccia
Course
Snacks
Cuisine
Italian
Servings
Prep Time
1
focaccia
30
minutes
Passive Time
1
hour
Servings
Prep Time
1
focaccia
30
minutes
Passive Time
1
hour
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
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.