Filter
Reset
Sort ByRelevance
Tanya Petkos Schroeder
Focaccia al pommodori barese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the flour in a large bowl. Dissolve the yeast in a 300 ml portion of lukewarm water and add to the flour. Mix well together.
-
Add the sea salt, also dissolved in water, and the rest of the water. Mix, add 1 tablespoon of olive oil and mix to a soft and sticky dough. Cover the bowl with cling film and let the dough rise for 1.5-2 hours in a warm place.
-
Use a little olive oil on your fingers to prevent sticking and spread the dough over the bottom of the greased oven dish. Make sure the dough is thin.
-
Divide the tomatoes over the dough and press them. Add the olives and press them slightly into the dough. Sprinkle over a large stream of olive oil and season with oregano and a little coarsely ground sea salt.
-
Allow the focaccia to rise in a warm place for about 30 minutes.
-
Preheat the oven to 200 ° C. Fry the focaccia until golden brown and done in 20-25 minutes.
-
45 minMain dishsalmon fillet, ketjapmarinade, white balsamic vinegar, honey, ginger powder,japanese salmon
-
25 minMain dishcelery, olive oil, chicken breast, Red pepper, Cajun spices, tomato cubes, potato wedges, paprika,cajunkip with paprika
-
15 minMain dishchili sauce, honey, balsamic vinegar, chicken wings, oven fries, paprika, Peanut Sauce, garlic sauce,sweet chili chicken wings with oven fries
-
35 minMain disholive oil, onion, garlic, fresh parsley, pumpkin, nutmeg, chicken bouillon, vegetable stock, Spaghetti, raw ham, cooking cream,pasta with pumpkin and raw ham
Nutrition
480Calories
Sodium0% DV0g
Fat18% DV12g
Protein28% DV14g
Carbs25% DV76g
Fiber0% DV0g
Loved it