Tomato focaccia

Name: tomato focaccia
Cook time: 65 min
Total time: 85 min
Yield: 8
Cuisine: Italian
Ingredients: 1 kg flour; 2 bags yeast pack of 3 bags; 4 tl dried rosemary; 10 el olive oil; 1 little pot Sun dried tomatoes 295 g; 4 tl sea salt coarse (bus 500 g)

A tasty Italian recipe. The vegetarian side dish contains the following ingredients: flour, yeast (pack of 3 bags), dried rosemary, olive oil, sundried tomatoes (295 g) and sea salt (coarse (500 g)).

Ingredients

Kitchen Stuff

baking paper

Directions

Mix the flour, yeast, rosemary and 2 tsp salt in a large bowl. Add the oil while stirring with a wooden spoon and then 600 ml of hand-warm water. Mix all ingredients and knead the dough 10 minutes by hand.
Divide the dough into 2 portions and place them side by side on a baking sheet covered with parchment paper. Push to a round shape of approx. 2 cm thick and 25 cm diameter. Cover with a clean tea towel and let rise in a warm place for 45 minutes until the dough has doubled in size.
Preheat the oven to 200 ° C. Remove the tea towel. Divide the tomatoes over the dough and push them in. Sprinkle with the sea salt. Fry the focaccia's in the hot oven for about 20 minutes until tender and golden brown. Drizzle before serving with extra olive oil.