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.
-
30 minMain dishsunflower oil, garlic, bami-nasi herb vegetable package, frozen wok prawns, frozen pea, White rice, soy sauce, sesame oil, free range eggs, baked onions, flat leaf parsley, forest outing,nasi with king prawns
-
20 minMain disholive oil, bacon, creme fraiche, black pepper, salt, forest outing, pasta of your choice, grated parmesan cheese,pasta carbonara from feliciana cacciapuoti
-
20 minMain dishwholegrain penne, onion, traditional olive oil, Cherry tomatoes, raisins, vegetable burger, fresh basil,penne with sweet tomato sauce
-
45 minMain dishoil, onion, coalfish fillet, creme fraiche, sour pickles, Eggs, winter carrot, Apple,fishcake from the oven
Nutrition
480Calories
Sodium0% DV0g
Fat18% DV12g
Protein28% DV14g
Carbs25% DV76g
Fiber0% DV0g
Loved it