Homemade focaccia bread with a twist of semi-dried tomatoes and rosemary. If you have made your own semi-dried tomatoes, use them in the recipe.? You will discover that they add a particularly tasty and slightly sweet element to the bread.
Recipe for focaccia with semi-dried tomatoes
Homemade focaccia bread with a twist in the form of semi-dried tomatoes and rosemary.
If you’ve made your own semi-dried tomatoes, use them in the recipe. You’ll discover that they add a particularly tasty and slightly sweet element to the bread.
Servings: bread
Focaccia with semi-dried tomatoes
Homemade focaccia bread with a twist of semi-dried tomatoes and rosemary. If you have made your own semi-dried tomatoes, use them in the recipe.? You will discover that they add a particularly tasty and slightly sweet element to the bread.
Ingredients
- 0.5 package Yeast is equivalent to 25 grams
- 300 gram Water lukewarm
- 45 gram Olive Oil
- 500 gram Tipo 00 Flour
- 10 gram Flake Salt
Topping
- 5 pcs. Rosemary fresh sprigs
- 90 gram Olive Oil
- Tomato semi-dried tomatoes
Instructions
- Crumble the yeast into a bowl and add lukewarm water.
- Add olive oil and stir until the yeast is dissolved.
- Add flour and stir the dough thoroughly (about 10 minutes) until it has a soft and sticky consistency.
- Cover the bowl with a damp cloth and let the dough rise for 1 1/2 hours.
- Grease a square baking pan well with oil.
- Spread the dough in the pan - make sure it reaches all the way to the edges.
- Make indentations in the dough with your fingers.
- Pluck the needles off the rosemary sprigs.
- Distribute olive oil, flake salt, rosemary needles, and semi-dried tomatoes over the dough.
- Let the bread rise again for 1 hour.
- Bake it for about 25 minutes at 220 degrees Celsius (428 degrees Fahrenheit) without fan, until the bread is golden and baked through.