Tomato focaccia from cherry and curly tomatoes

Name: Tomato focaccia from cherry and curly tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 500 g Flour; 1/2 cube (approx. 21 g) fresh yeast; 2 Branches of rosemary; 1 pinch Salt; 10 TABLESPOONS Olive oil; 500 g cherry tomatoes; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

500 g Flour
1/2 cube (approx. 21 g) fresh yeast
2 Branches of rosemary
1 pinch Salt
10 TABLESPOONS Olive oil
500 g cherry tomatoes
7-10 Tbsp coarse sea salt
7-10 Tbsp Grease

Directions

1
Pour the flour into a bowl and make a depression in the middle. Dissolve the yeast in 5 tbsp. lukewarm water, pour into the hollow and mix with some flour to a pre-dough. Cover and leave to rise in a warm place for about 30 minutes
2
Wash the rosemary, shake dry, remove the needles from the twigs and chop. Add salt, rosemary, 2 tablespoons of olive oil and 200-250 ml of lukewarm water to the pre-dough and knead everything into a smooth dough. Leave to rise for a further 30 minutes
3
Wash and clean the tomatoes and drain them well. Knead the yeast dough again and roll out on the oiled baking tray. Press depressions into the dough with your fingertips. Sprinkle with 8 tablespoons of oil. Cover with tomatoes. Season with salt and rosemary. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 15 minutes. Cut into pieces
4
Waiting time Approx. 1 hour