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Tomato Focaccia

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Tomato Focaccia

The perfect tomato focaccia recipe with a picture and simple step-by-step instructions.

  • 500 g Flour
  • 20 g Yeast fresh
  • 300 ml Lukewarm water
  • 1 tsp Salt
  • 1 tsp Sugar
  • 150 g Date tomatoes
  • 3 tbsp Rapeseed oil
  • 0,5 tsp Sea salt from the mill
  • 1 branch Rosemary fresh
  1. Put the flour in a bowl, form a well. Crumble in the yeast, mix with 100 ml of lukewarm water. Cover with the flour and leave to rest for 30 minutes.
  2. Knead the dough in advance with flour, about 200 ml of lukewarm water, salt and sugar to form a smooth dough. Cover and let rest for 60 minutes.
  3. Heat the oven to 250 degrees (convection: 230 degrees). Shape the dough into a flat cake on a baking sheet lined with baking paper. Let the dough rise again for about 30 minutes. Wash the date tomatoes, pat dry and cut in half. Press the dough in with your fingers and distribute the tomato halves in the hollows, press in lightly.
  4. Drizzle with about 2 tablespoons of oil and sprinkle the tomato focaccia with sea salt from the grinder. Bake the flatbreads in the oven for about 15-20 minutes until golden. Pluck the rosemary from the branch and spread over the tomato focaccia just before the end of the baking time. To serve, sprinkle with the remaining oil (2 tablespoons of oil) and sea salt from the mill. Tastes great on its own or with herb butter.
Dinner
European
tomato focaccia

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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