Focaccia with cocktail tomatoes

Ingredients for 1 servings:

• 500 g flour
• ½ tsp sugar
• 1 packet of dry yeast
• 1 sachet of mashed potato powder
• ½ tsp salt
• 400 ml water, warm
• ½ bottle of wheat beer, room temperature
• 1 tsp thyme and rosemary, fresh or herbs de Provence, dried
• 1 tbsp sea salt
• 250 g cocktail tomatoes
• e.g. olive oil
• possibly dried tomatoes
• possibly olives

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

ideal for a party buffet

In a large mixing bowl, mix the dried yeast with the flour. Knead the warm water, sugar, salt, mashed potatoes, and wheat beer thoroughly using the dough hook of a hand mixer. Cover and let rise in the oven at 40°C for about 30 minutes. Knead the dough again briefly. Place on a deep baking tray lined with baking paper. Prick frequently with a fork and sprinkle evenly with the herbs and sea salt. Place the halved cocktail tomatoes on top and drizzle generously with olive oil. Use about 3 tablespoons. Let the focaccia rise for another 10-15 minutes. Bake in a preheated oven at 200°C for about 30-40 minutes (depending on the oven) until crispy. The focaccia is also delicious with sun-dried tomatoes, olives, or simply on its own, hot or cold.