🍽️ Crispy Focaccia with Tomatoes and Rosemary

Name: Crispy Focaccia with Tomatoes and Rosemary
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cube yeast; 400 g flour (and some flour for the work surface); salt; 7 tbsp olive oil; 2 sprigs rosemary; 300 g cherry tomatoes (on the vine); 1 tbsp sea salt

263 kcal · 30 min · 4 servings

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Ingredients

0.5 cube yeast
400 g flour (and some flour for the work surface)
salt
7 tbsp olive oil
2 sprigs rosemary
300 g cherry tomatoes (on the vine)
1 tbsp sea salt

Instructions

1. Stir the yeast into 200 milliliters of lukewarm water in a small bowl.
2. Mix the flour with half a teaspoon of salt in a large mixing bowl.
3. Pour the yeast-water mixture and 5 tablespoons of olive oil into the bowl with the flour.
4. Knead the ingredients using the dough hooks of a hand mixer until a smooth dough forms.
5. Cover the bowl and let the dough rise in a warm place for about 45 minutes until it has doubled in size.
6. Wash the rosemary sprigs under running water and shake them dry.
7. Carefully pluck the fine rosemary needles from the woody stems.
8. Gently wash the tomatoes and pat them dry with a kitchen towel.
9. Sprinkle some flour on your work surface and knead the dough there vigorously once more.
10. Work the plucked rosemary needles well into the dough.
11. Roll out the dough with a rolling pin into a flatbread about 1 centimeter thick.
12. Line a baking tray with baking paper and place the dough on it.
13. Distribute the dry tomatoes evenly over the dough.
14. Sprinkle some sea salt over the tomatoes and the dough.
15. Drizzle the remaining olive oil evenly over the focaccia.
16. Preheat the oven to 200 degrees (180 degrees for convection or gas level 3).
17. Bake the focaccia in the preheated oven for 25 to 30 minutes until golden brown.

Nutrition per serving

kcal: 263
Protein: 6 g · Fett/Fat: 9 g · Carbs: 38 g