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Ingredients
Tomato Focaccia
- Ingredients
- ½ cube Yeast
- 400 grams Pastry flour
- salt
- 7 Tbsps olive oil
- 2 sprigs rosemary
- 300 grams Cherry tomatoes (on the stem)
- 1 Tbsp Sea salt
Mix the yeast with 200 ml (approximately 3/4 cup) of lukewarm water. Mix the flour with 1/2 teaspoon of salt in a bowl. Add the yeast, water, and 5 tablespoons of olive oil to the flour and knead with a dough hook into a smooth dough. Cover and let the dough rise in a warm place for about 45 minutes until twice the volume.
Meanwhile, rinse the rosemary, shake dry, pluck needles. Rinse and carefully pat dry the tomatoes. Keep the tomatoes on the stem.
Knead the dough on a lightly floured surface. Let rest again briefly and then knead the rosemary into the dough.
Roll the dough out to 1 cm (approximately 1/3 inch) thick patties. Place on a parchment-lined baking tray. Distribute the tomatoes onto the dough, sprinkle with sea salt, and drizzle with the remaining oil. Bake in a preheated oven at 200°C (approximately 400°F). Bake for 25-30 minutes. remove from the oven and serve once cooled.
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |