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🍽️ Focaccia with stuffed cherry tomatoes

1077 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 0.5 tsp salt
• 0.5 cube yeast (21 g)
• 50 ml olive oil
• 300 g cherry tomatoes
• 1 small jar anchovy fillets (in oil)
• 2 tbsp capers
• butter (for the baking sheet)
• flour (for the work surface)
• sea salt
• basil (for sprinkling)

Instructions

1. 1. Preheat the oven to 200 degrees.
2. 2. Stir the yeast into 200 milliliters of lukewarm water.
3. 3. Mix the flour with the salt in a bowl.
4. 4. Add the dissolved yeast and the olive oil to the flour.
5. 5. Knead everything with the dough hooks of the electric hand mixer into a smooth dough.
6. 6. Let the dough rise, covered, in a warm place for about 45 minutes.
7. 7. Knead the yeast dough well again on a floured work surface.
8. 8. Wash the cherry tomatoes.
9. 9. Cut a small lid off the cherry tomatoes.
10. 10. Hollow out the cherry tomatoes.
11. 11. Drain the anchovy fillets.
12. 12. Cut the anchovies into pieces.
13. 13. Fill the hollowed-out cherry tomatoes with the anchovy pieces and capers.
14. 14. Roll the dough into two flatbreads with a diameter of about 20 centimeters.
15. 15. Place the flatbreads on a greased baking sheet.
16. 16. Press small indentations into the surface of the dough using your knuckles.
17. 17. Prick the surface several times with a fork.
18. 18. Brush the dough with olive oil.
19. 19. Sprinkle the dough with some coarse sea salt.
20. 20. Top the dough with the stuffed tomatoes.
21. 21. Let the topped dough rise, covered, for another 15 minutes.
22. 22. Bake the focaccia in the oven for about 25 minutes.
23. 23. Sprinkle the finished focaccia with basil.

Nutrition per serving

• kcal: 1077
• Protein: 36 g · Fett/Fat: 32 g · Carbs: 158 g