Focaccia with Tomatoes, Rosemary and Onions
Ingredients
- For the dough
- ½ cube Yeast (21 grams or 3/4 ounce))
- 400 grams Pastry flour
- ½ tsp fine Sea salt
- 50 milliliters olive oil
- 40 grams black, pitted Olives
- Also
- 150 grams Cherry tomatoes
- 1 onion
- 4 sprigs rosemary
- Pastry flour (for work surface)
- coarse Sea salt
- peppers
Preparation steps
For the dough, mix yeast with 200 ml (approximately 1 cup) lukewarm water. Mix flour and salt in a bowl. Add dissolved yeast with half the olive oil to flour and knead with an electric hand mixer until smooth. Cover and leave for about 45 minutes in a warm place.
Preheat oven to 200°C (approximately 400°F). On a floured surface, knead dough again. Chop olives and knead into dough. Roll out flat into a circle with a 30 cm (approximately 12 inches) diameter. Place on a baking sheet lined with baking paper and press small wells into surface with a small spoon. Brush with remaining olive oil.
Rinse tomatoes and cut in half. Peel onion and cut into thin rings. Pluck needles from two sprigs of rosemary and mix with onion and tomatoes. Spread on dough. Sprinkle with sea salt and pepper and bake until golden brown, or about 35 minutes. Cool on a wire rack. Cut and serve with rosemary garnish if desired.
