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🍽️ Crispy Focaccia with Rosemary and Vegetables

657 kcal · 30 min · 4 servings

Crispy Focaccia with Rosemary and Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Grease a large bowl with one tablespoon of olive oil.
  2. 2. Add water, yeast, sugar, flour, four tablespoons of olive oil, and salt to the mixing container.
  3. 3. Knead the ingredients for two minutes on the dough kneading setting.
  4. 4. Take the dough out of the container and shape it into a ball.
  5. 5. Place the dough ball into the prepared bowl.
  6. 6. Cover the bowl and place it in a warm spot.
  7. 7. Let the dough rise for about one hour until its volume has doubled.
  8. 8. Place the risen dough on a baking sheet lined with baking paper.
  9. 9. Press the dough flat on the sheet with your fingers.
  10. 10. Let the focaccia rise again for about thirty minutes.
  11. 11. Wash the tomatoes and halve them.
  12. 12. Drain the olives in a sieve.
  13. 13. Halve the shallots and peel them.
  14. 14. Wash the rosemary and strip the needles from the stems.
  15. 15. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  16. 16. Put the rosemary needles into the mixing container.
  17. 17. Chop the rosemary for five seconds on speed eight.
  18. 18. Add five tablespoons of olive oil.
  19. 19. Mix the oil with the rosemary for ten seconds on speed one.
  20. 20. Press indentations into the focaccia with your fingers.
  21. 21. Brush the focaccia evenly with the rosemary oil.
  22. 22. Top one third of the focaccia with the prepared tomatoes.
  23. 23. Top another third with the drained olives.
  24. 24. Top the remaining part with the shallots.
  25. 25. Brush the topped focaccia with the remaining oil.
  26. 26. Sprinkle sea salt over it.
  27. 27. Bake the focaccia for about twenty-five to thirty minutes in the oven.
  28. 28. Cut the finished focaccia into eight pieces.
  29. 29. Serve the focaccia lukewarm or cold.

Nutrition per serving