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Ingredients
Focaccia with Sun-dried Tomatoes
Thinly slice the sun-dreied tomatoes and the olives. Rinse and dry the rosemary, then chop 2 sprigs.
Add the flour to a work surface. Mix with 2 teaspoons of salt, the tomatoes, olives, and rosemary. Create a well in the middle. Crumble the yeast and sprinkle wtih sugar. Add 80 ml (approximately 3 ounces) of warm water to the yeast. Let rest for 15 minutes.
Add 250 ml (approximately 8 ounces) of water and knead for 5 minutes until an elastic dough has formed. Let rise in a warm place for 2 hours.
Knead the dough and divide into 2 pieces. Use your fingers to form into long, flat pieces.
Preheat the oven to 250°C (approximately 485°F). Brush a pan with 2 tablespoons of oil. Lay the dough pieces on it, and cut multiple shallow lines at an agnle. Brush with the remaining oil and sprinkle with a little salt. Let rise for 30 minutes. Bake for 20 minutes, until golden brown. Let cool slightly, then cut into 16 slices. Garnish with the remaining rosemary, and serve.
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |