Focaccia with Marinated Tomatoes & Rosemary

2h 40m
- Preparation 15 min
- Resting 2h 10m
- Cooking 15 min

Ingredients

4 People

For the dough:
25 g Fresh yeast or 1 sachet of dry yeast
2 tbsp. Honey
290 ml Lukewarm water
50 ml Olive oil
460 g Flour (type 550)
1 tsp. Sea salt
For the topping:
30 ml Olive oil
1 tsp. Sea salt
10 Cherry tomatoes
1.5 sprigs Sprigs of oregano
2.5 sprigs Sprigs of rosemary
5.5 leaves Basil
1 Garlic, chopped
50 g Grated Parmesan cheese
1 Red onion (optional)
For the bruschetta tomatoes:
100 g Cherry tomatoes
1 Garlic, chopped
5.5 leaves Basil and a little Oregano
A little salt
1.5 tbsp. Olive oil

Preparation

Step 1

For the dough: Mix the honey, yeast and lukewarm water in a bowl to form a creamy mixture. Once the yeast has completely dissolved, cover the honey and yeast mixture with a cloth and leave to rest for 10 minutes.

For the dough:

g Fresh yeast or 1 sachet of dry yeast

tbsp. Honey

ml Lukewarm water

Step 2

After resting time, mix the flour into the mixture, add the remaining ingredients and work into a homogeneous dough. Then rub your hands with a little olive oil and knead the dough again until it is completely coated with oil. Now leave the dough to rest in the fridge for 90 minutes.

g Flour (type 550)

tsp. Sea salt

Step 3

Next, line the baking tray with baking paper, brush with olive oil and lightly salt. Place the dough on the baking paper and carefully press apart until the desired size is reached. Cover and leave to rest for another 30 minutes. Meanwhile, preheat the oven to 220 °C fan oven.

Step 4

For the topping: Use your fingers to make small indentations in the dough and top with chopped herbs, tomatoes and onions. Brush the top with olive oil and spread the chopped garlic, a little sea salt and Parmesan over the dough. Bake the focaccia in the preheated oven for 10-15 minutes until golden brown.

For the topping:

ml Olive oil

tsp. Sea salt

Cherry tomatoes

sprigs Sprigs of oregano

sprigs Sprigs of rosemary

leaves Basil

Garlic, chopped

g Grated Parmesan cheese

Red onion (optional)

Step 5

For the bruschetta tomatoes: During the baking time, wash the tomatoes, cut into eights and add the garlic and finely chopped herbs. Then season with salt and olive oil and allow the mixture to marinate well. Serve the marinated tomatoes with the focaccia. Enjoy your meal!

g Cherry tomatoes

Garlic, chopped

leaves Basil and a little Oregano

A little salt

tbsp. Olive oil