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🍽️ Tomato Focaccia with Goat Cheese

680 kcal · 30 min · 4 servings

Ingredients

• 21 g yeast (0.5 cube)
• 400 g flour
• sea salt
• 0.5 tsp sugar
• 60 ml olive oil
• 200 g cherry tomatoes
• flour (for the work surface)
• 200 g goat cheese
• 2 tbsp freshly chopped thyme
• 1 handful arugula

Instructions

1. 1. Dissolve the yeast in 200 ml of lukewarm water.
2. 2. Mix the flour with 1/2 teaspoon of salt and sugar in a bowl.
3. 3. Add the yeast solution and 2 tablespoons of olive oil to the flour.
4. 4. Knead the ingredients with the dough hooks of a hand mixer until you have a smooth dough.
5. 5. Let the dough rise covered in a warm place for 45 minutes until it has doubled in size.
6. 6. Wash the tomatoes thoroughly.
7. 7. Remove the stems from the tomatoes.
8. 8. Dry the tomatoes.
9. 9. Preheat the oven to 220 degrees fan-forced.
10. 10. Knead the dough well again on a floured work surface.
11. 11. Shape the dough into 4 oval flatbreads with a thickness of about 1.5 cm.
12. 12. Place the flatbreads on a baking tray lined with baking paper.
13. 13. Gently press the tomatoes into the dough.
14. 14. Crumble the goat cheese over the flatbreads.
15. 15. Sprinkle the focaccia with thyme.
16. 16. Drizzle the focaccia with the remaining olive oil.
17. 17. Season the focaccia with coarse sea salt.
18. 18. Let the focaccia rise again for 15 minutes.
19. 19. Bake the focaccia in the preheated oven for 20 minutes until golden brown.
20. 20. Rinse the arugula.
21. 21. Shake the arugula dry.
22. 22. Tear the arugula into smaller pieces.
23. 23. Remove the focaccia from the baking tray.
24. 24. Let the focaccia cool down.
25. 25. Serve the focaccia warm or cooled, garnished with arugula.

Nutrition per serving

• kcal: 680
• Protein: 26 g · Fett/Fat: 28 g · Carbs: 80 g