Focaccia with tomatoes

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 75 ml milk, lukewarm
• ½ cube of yeast, fresh
• 100 g butter
• 30 g tomatoes, dried, diced
• 15 g chopped pistachios
• 3 sprigs of thyme
• olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix flour and salt in a bowl. Make a well in the center. Heat the milk, crumble the yeast, and dissolve it in the bowl. Add the yeast-milk and softened butter to the well. Knead everything into a smooth dough. Cover and let rise in a warm place for about 1 hour. Then knead the dough briefly, mixing in the tomatoes, pistachios, and thyme. Roll out the dough into an oval flatbread (approx. 20×30 cm) about 2 cm thick. Place on a baking sheet lined with baking paper and let rise for 30 minutes, covered with a cloth. Use your index and middle fingers to make evenly spaced indentations in the dough, brush with olive oil, and bake in a preheated oven at 200°C on the middle rack for 20-25 minutes.