John Myers
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Tomato Focaccia; Mediterranean Bread
The perfect tomato focaccia; mediterranean bread recipe with a picture and simple step-by-step instructions.
for the dough:
- 450 g Flour, type 1050
- 450 g Lukewarm water
- 2 tsp Sea-Salt
- 1 pinch Raw cane sugar
- 2 packet Dry yeast
for covering:
- 250 g Cherry tomatoes
- Dried or fresh rosemary
- 4 tbsp Olive oil
- Coarse sea salt
- For the dough, mix all the ingredients in a large bowl with the hand mixer. The dough is very runny. That’s okay. Cover and park the bowl in the refrigerator for approx. 4 – 5 hours.
- Pour the batter into a deep baking sheet lined with parchment paper. Do not stir in the batter so that the air bubbles stay in it. Let the dough rise at room temperature (covered if possible, but be careful, as the dough is very sticky) for another 45 minutes.
- In the meantime, cut the washed cherry tomatoes in half. Drizzle the focaccia with the olive oil and top with the tomatoes. Sprinkle with rosemary and sea salt.
- Bake in the preheated oven on the middle rack at 200 degrees for about 25 minutes until golden. Then lift it out of the pan and let cool down a little on a wire rack. Finally cut into squares or strips.
- If you only want to prepare a smaller amount, you can use z. B. use a tart pan. Baking time approx. 22-25 minutes. 250 g flour and water, 1 packet of dry yeast.
- Of course, you can top the focaccia in any other way than with tomatoes.
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