Spelt focaccia with tomato and feta

Ingredients for 2 servings:

• 250 g spelt flour or wheat flour
• 20 g yeast, fresh
• ½ tsp sugar
• 100 ml water, lukewarm
• 100 g cherry tomatoes
• 2 tbsp olive oil
• 1 garlic clove(s)
• salt and pepper
• Rosemary, dried
• basil, shredded
• e.g. feta cheese

Instructions

Working time approx. 15 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

simple and vegetarian

Dissolve the yeast and sugar in lukewarm water. Place the flour in a bowl, make a well in the flour, and pour in the mixed yeast. Mix everything together, then cover with a cloth and let rest for 15 minutes. Add the rosemary and shredded basil to the dough and mix well. Cover the dough again and let rest for 15 minutes. Meanwhile, halve the cherry tomatoes and set them aside. Chop the garlic as finely as possible and mix with the olive oil. Knead the dough well again, divide it into portions, and roll out with a rolling pin to a thickness of about 0.5 cm. Make a few indentations with your fingers so that the oil will collect later. Cover the rolled out dough again and let rest for 10 minutes. Preheat the oven to 200 degrees Celsius (top/bottom heat). Brush the dough with the garlic oil, press the tomato halves (and feta cubes, if you like) into the dough, and place it in the oven for 10 minutes. After 10 minutes of baking, open the oven, sprinkle basil, rosemary, salt, and pepper on the bread to taste, and return it to the oven until the focaccia is browned. It tastes best with fresh tomatoes on the side.