Tomato focaccia

Ingredients for 1 servings:

• 50 g tomatoes, dried, preserved in oil
• 500 g wheat flour
• 1 packet of dry yeast
• 1 tbsp honey
• 2 tsp salt, coarse
• 60 ml olive oil
• 300 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 40 minutes

For a terracotta or glass dish, e.g., round/flat, 30 cm in diameter. Drain the sun-dried tomatoes in a sieve, reserving the oil, and finely dice the tomato fillets. Put the flour in a bowl, mix with the dried yeast, and a teaspoon of salt. Add the water, honey, and 3 tablespoons of tomato oil, and knead into a smooth dough. Then knead vigorously on a floured surface for at least 5 minutes. The dough should be smooth and non-sticky. If not, add a little more flour. Place the dough in a lightly floured bowl and leave to rise in a warm place until doubled in size. Knead the risen dough into the diced tomatoes. Brush the dish with olive oil and sprinkle with flour. Prick the dough all over with a fork, drizzle with olive oil, and sprinkle with coarse salt. Bake at 175 degrees Celsius (convection oven) for about 30-40 minutes.