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Focaccia with cherry tomatoes

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Ingredients for 4 servings:

  • 350 g wheat flour, type 550
  • 10 g yeast
  • 210 ml water, warm
  • 9 cherry tomatoes
  • 1 tbsp olive oil
  • 1 ½ tsp salt (fleur de sel)
  • 4 tsp rosemary
  • 1 tsp sage
  • 4 tbsp green olives, chopped

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 20 minutes

Dissolve the crumbled yeast, salt, and olive oil in the warm water and mix well. Make a well in the flour and add the chopped olives, rosemary, and sage. Gradually add the water, oil, yeast, and salt mixture and knead well. Cover and let the dough rise for at least 1 hour. Then knead again and form it into a flat flatbread on a baking sheet. Arrange the cherry tomatoes on top and press firmly into the dough. Let rise for another 20 minutes. Sprinkle with fleur de sel and bake in a preheated oven at 200°C for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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