← All recipes

🍽️ Crispy Focaccia with Fresh Tomatoes

1310 kcal · 30 min · 4 servings

Ingredients

• 10 g fresh yeast
• 250 g flour
• 0.5 tsp fine sea salt
• 4 tbsp olive oil
• 100 g cocktail tomatoes
• 1 tsp dried Italian herbs
• pepper (from the mill)
• flour (for the work surface)

Instructions

1. 1. Dissolve the yeast in about 125 ml of lukewarm water.
2. 2. Mix the flour with the fine salt in a large bowl.
3. 3. Add the yeast solution and 3 tablespoons of olive oil to the flour.
4. 4. Knead everything with the dough hooks of the hand mixer until smooth.
5. 5. Adjust the amount of flour slightly if necessary until the consistency is right.
6. 6. Let the dough rise, covered, in a warm place for about 45 minutes.
7. 7. Preheat the oven to 200°C fan-forced.
8. 8. Work the dough again on a floured surface after it has risen.
9. 9. Shape the dough into an oval flatbread and roll it out.
10. 10. Place the dough on a baking sheet lined with baking paper.
11. 11. Press indentations into the surface using a small spoon or your fingers.
12. 12. Brush the surface with the remaining olive oil.
13. 13. Wash the tomatoes and halve them.
14. 14. Place the tomato halves into the indentations of the dough.
15. 15. Sprinkle the herbs over the top and season with pepper.
16. 16. Bake the focaccia in the oven for about 25 to 30 minutes until golden brown.
17. 17. Let the focaccia cool completely on a wire rack.

Nutrition per serving

• kcal: 1310
• Protein: 31 g · Fett/Fat: 43 g · Carbs: 198 g