Herb focaccia with capers

Ingredients for 1 servings:

• 250 g flour
• 1 tsp salt
• ½ cube of yeast, 20 g
• 1 pinch(s) of sugar
• 4 tbsp olive oil
• 1 large onion(s)
• 4 garlic cloves
• 1 kg beefsteak tomatoes
• salt and pepper
• 1 sprig(s) of oregano
• 1 sprig(s) sage
• 4 bay leaves, fresh
• 1 small can of anchovies (fillets)
• 3 tbsp capers

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix flour and salt in a bowl. Make a well in the center. Mix yeast with 50 ml water and sugar, cover, and let rise for 10 minutes. Then knead in 2 tablespoons olive oil and 100 ml water, cover, and let rise for 25 minutes. Peel and finely chop the onion and garlic, then sauté in 2 tablespoons olive oil. Blanch the tomatoes, peel, deseed, and roughly chop. Add to the bowl and simmer for 25 minutes, seasoning with salt and pepper. Wash and pick the herbs. Chop the bay leaves. Preheat oven to 220°C (425°F). Roll out the dough on a baking sheet and form a crust. Spread the tomatoes on top. Scatter the anchovies over the dough. Bake for 20 minutes. Sprinkle with the herbs after 15 minutes.