John Myers
Focaccia with Sherry Tomatoes and Cheese
The perfect focaccia with sherry tomatoes and cheese recipe with a picture and simple step-by-step instructions.
- 380 g Flour
- 20 g Semolina
- 1 bag Dry yeast
- 1 tsp Salt
- 4 tbsp Olive oil
- 200 ml Warm water
- 100 g Gauda rubbed
- 150 g Sherry tomatoes cut in half
- 2 tbsp Olive oil
- 1 Tl Coarse sea salt
- Work the flour, semolina, salt, yeast, 4 tablespoons of olive oil and water into a dough. Preferably with a dough machine or mixer. Knead for approx. 2 minutes. Then let rise in a warm place for 1 hour.
- Then place on a baking tray greased with olive oil and work out into a flat sheet of dough with both hands. Press holes in the dough with your fingers as you please. Press the halved sherry tomatoes into the holes. Brush the focaccia with the 2 tablespoons of olive oil and sprinkle with sea salt. Cover and let rest for another 15. Only now lightly sprinkle the grated cheese on top.
- Bake at 180 degrees for about 25 minutes. Or until the desired tan is achieved. Serve as warm as a pizza and enjoy. Or portion and enjoy with a glass of wine, water, … as the mood takes you. A few more delicious olives. Summer could finally come.
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