Focaccia with herbs and tomatoes
Wonderfully fluffy Italian flatbread, which you can spread only with olive oil and herbs or with cherry tomatoes, onions, olives and Co. according to your mood. It tastes good on its own as well as with salads, cheese or grilled meats.
Prep Time15 mins
Cook Time25 mins
resting time3 hrs
Total Time3 hrs 40 mins
Servings: 1 tray
For the yeast dough
- 500 grams flour best type 550
- 25 grams yeast or 1 pack. dry yeast
- 1 pinch sugar
- 300 milliliters water lukewarm
- 1 teaspoon salt
- 30 milliliters olive oil
- 2 teaspoons Mediterranean vegetable-herb mixture
For the covering
- 250 grams tomatoes I use cherry or date formats
- 5 tablespoons olive oil
- 2 tablespoons Mediterranean vegetable-herb mixture
For the pre-dough, crumble the yeast with the sugar in lukewarm water and stir until it has dissolved. Place the flour in a large bowl. Form a large hollow in the middle, pour in the yeast water and let everything rest for 10 minutes covered.
Add salt, oil and herb mix to the bowl and stir briefly. Knead the yeast dough vigorously for 5-10 minutes (using a dough hoountil the yeast dough separates from the edge of the bowl. Cover with a tea towel and leave to rise in a warm place for about 2 hours.
Roll out the yeast dough to the size of a baking sheet and place it on a tray coated with oil or baking paper. Allow the dough to rise for another 30 minutes. Then press small depressions into the dough with a finger or a wooden spoon. Divide the halved tomatoes as well as the oil-herb mix and spread on the dough. Leave to stand for 10 minutes while preheating the oven to 200 degrees top and bottom heat. Bake the focaccia for about 25 minutes until golden brown.
Serving: 1piece | Calories: 286kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 238mg | Potassium: 143mg | Fiber: 3g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 4mg