Focaccia with dried tomatoes

Ingredients for 1 servings:

• 500 g wheat flour, type 405
• 4 ½ dl water, lukewarm
• ½ cube of yeast
• 2 tbsp olive oil
• 1 tbsp marjoram
• 1 ½ tsp salt
• 12 tomatoes, dried, cut into strips
• some sea salt, coarse
• some olive oil, for brushing

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Very fine as an aperitif with raw ham and olives

Place flour, yeast dissolved in water, olive oil, marjoram, salt, and sliced ​​dried tomatoes in a bowl and stir with a spoon (not your hands) to form a dough. Moisten your hands with cold water and place the dough on a baking sheet lined with baking paper. Spread the dough thinly and let it rest for 30 minutes. Then place the baking sheet in the center of a cold oven and set the oven to 220 degrees Celsius. Bake for 30 minutes, remove from the oven, brush the surface with olive oil, and sprinkle with sea salt. The focaccia is best served lukewarm and also tastes great as a light dinner with salad and cured ham.