Focaccia with cherry tomatoes

Name: Focaccia with cherry tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 250 g cherry tomatoes; 2 packs (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 2 TABLESPOONS Olive oil; 2 TABLESPOONS Sea salt flakes; 1/2 Pot of basil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

250 g cherry tomatoes
2 packs (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
2 TABLESPOONS Olive oil
2 TABLESPOONS Sea salt flakes
1/2 Pot of basil

Directions

1
Wash cherry tomatoes. Unroll the pizza dough on the baking paper, place it on a baking tray, place the second dough with the dough side on top, press lightly and remove the baking paper. Spread the cherry tomatoes on the dough and press in lightly. Drizzle with olive oil and sprinkle with salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes until golden brown
2
Wash the basil, shake dry and pluck the leaves from the stems. Remove the focaccia from the oven and spread basil leaves on top. Cut the focaccia into pieces