Focaccia

Ingredients for 1 servings:

• 1 cube of yeast
• 300 g flour
• ½ tsp salt
• 125 ml water, lukewarm
• 2 tbsp olive oil
• 300 g tomatoes
• 4 garlic cloves
• some salt and pepper
• 1 tsp oregano, dried
• 4 tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Focaccia with tomatoes

Put the flour in a bowl, make a small well, and add salt and 2 tablespoons of oil. Put the lukewarm water in a small bowl and dissolve the yeast in it. Pour the dissolved yeast into the well. Use a dough hook or by hand to make a smooth, firm dough. Cover the dough in a bowl with a cloth and let it rise for about 20 minutes, until it has roughly doubled in size. For the topping, dice the tomatoes, peel the garlic, and also dice it. Add the pepper, salt, oregano, and oil, and mix everything well. Place the dough on a baking sheet and shape into an oval base. Spread the topping on the dough and spread it evenly. Bake the focaccia in a preheated oven at 220°C (fan oven) for about 20-25 minutes. The focaccia tastes great warm, but can also be eaten cold.