Focaccia

Name: Focaccia
Cook time: 20 min
Total time: 100 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g wheat flour; 7 g dried yeast; 75 ml traditional olive oil; 250 ml water lukewarm; 2 tl salt; 100 g semi sundried tomatoes; 100 g black olives without pit; 1 el traditional olive oil; 1 el sprig of rosemary; 1 tl coarse sea salt; 2 paste Bettine Blanc goat cheese 45; 295 g grilled peppers in a pot

Focaccia with grilled peppers, goat cheese, sundried tomatoes, olives and rosemary.

Ingredients

Kitchen Stuff

1 rolling pin

Directions

Sieve the flour. Mix the flour and the yeast in a bowl. Add the oil, lukewarm water and salt and knead to a smooth dough.
Add a little more water if the dough is too dry. If it remains too sticky, add extra flour.
Knead in the tomatoes and olives and make a ball. Place this on a floured countertop. Brush with the oil.
Cover with a damp tea towel and let rise for 1 hour.
Roll out the dough with a rolling pin into a piece of 1 cm thick. Grease a baking tray with the oil and put the dough on it.
Let the dough rise for 30 min. Remove the needles from the sprigs of rosemary and cut finely.
Preheat the oven to 250 ° C.
Prick the dough with your finger. Sprinkle with the sea salt, the rosemary and the oil. Bake the bread for approx. 20 min.
Allow it to cool slightly and cut it horizontally. Drain the peppers and cut into strips. Cut the goat's cheese into pieces.
Cover the focaccia with the goat's cheese and paprika. Cut the focaccia into pieces.